Deliciously Moist Carrot Cake with Creamy Frosting Magic
A delectable carrot cake recipe that combines moist layers with creamy frosting, perfect for spring celebrations.
Equipment
- Oven
- Mixing bowls
- Whisk
- Measuring cups
- Spatula
- cake pans
- Electric mixer
Ingredients
For the Cake
- 2 cups all-purpose flour Gluten-free flour can be used.
- 2 teaspoons baking powder Helps the cake rise.
- 1 teaspoon ground cinnamon Can add nutmeg for warmth.
- 1/2 teaspoon kosher salt Enhances flavor.
- 1 teaspoon baking soda Works with acidic ingredients.
- 1 1/2 cups granulated sugar Substitute with brown sugar for richness.
- 1 cup vegetable oil Melted coconut oil can be used.
- 4 large eggs Room temperature for better incorporation.
- 2 teaspoons pure vanilla extract Enhances flavor.
- 3 cups shredded peeled carrots Finely shredded for smooth texture.
- 1 cup raisins Optional; can omit.
- 1 cup toasted pecans Can substitute with walnuts.
For the Frosting
- 8 oz cream cheese Must be softened.
- 1/2 cup unsalted butter At room temperature.
- 4 cups confectioners' sugar For desired sweetness.
For Garnish
- 1/2 cup coarsely chopped toasted pecans Optional.
Instructions
Steps
- Preheat your oven to 350°F (175°C) and grease three round cake pans.
- Whisk together flour, baking powder, cinnamon, salt, and baking soda in a large bowl.
- Mix sugar and vegetable oil in another bowl until combined.
- Add eggs one at a time, beating well. Stir in vanilla extract.
- Fold in dry ingredients and then add carrots, raisins, and pecans.
- Divide batter among pans and bake for 30-35 minutes.
- Cool cakes in pans for 15 minutes before transferring to wire racks.
- Beat together cream cheese, butter, and salt until smooth. Gradually add confectioners' sugar.
- Spread frosting between cake layers and cover top and sides.
- Decorate with chopped pecans on top.
Notes
For enhanced flavor, consider adding orange zest to your frosting.