Description
Indulge in the warmth and comfort of this homemade carrot cake, a timeless classic that promises to brighten any occasion. Each slice is infused with the natural sweetness of freshly grated carrots and aromatic spices like cinnamon and nutmeg, resulting in a moist, tender crumb that melts in your mouth. Topped with creamy, rich cream cheese frosting, this delightful dessert can be enhanced with optional garnishes such as walnuts or fresh fruits for added texture and flavor. Perfect for birthdays, holidays, or simply as an afternoon treat, this carrot cake is sure to create sweet memories and satisfy cravings.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup grated carrots (about 3 medium)
- 4 large eggs, room temperature
- 1 cup vegetable oil
- 8 oz cream cheese, softened
Instructions
- Preheat your oven to 350°F (175°C) and grease two round baking pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and nutmeg.
- In another bowl, beat the eggs until fluffy; mix in grated carrots and vegetable oil.
- Combine wet ingredients with dry ingredients until just mixed; avoid overmixing.
- Divide the batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool in pans for ten minutes before transferring to wire racks to cool completely.
- For frosting, beat softened cream cheese with powdered sugar until smooth; generously frost cooled cakes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: - Use freshly grated carrots for optimal moisture. - Optional add-ins: crushed pineapple or nuts can enhance flavor. - Store leftover cake in an airtight container for up to five days or freeze for longer storage.