This carrot cake is flavorful and is perfectly fluffy and moist.
Carrot cake is most commonly referred to as a spice cake as it is filled with a combination of earthy spices like cinnamon, nutmeg and ginger. Some recipes that you may find in stores do not adhere to this and the flavor can be underwhelming.
I have added a lot of ingredients to this recipe to enhance the flavor, but you can customize it to your liking. What makes this recipe even better is that it has the right amount of sweetness, so you can savor every bite without the overwhelming sugar content. Without further ado, let’s make some carrot cake!
INGREDIENTS NEEDED FOR CARROT CAKE
BATTER
1. Carrots
2. Nutmeg
3. Ginger Powder
4. Salt
5. Eggs
6. Brown Sugar
7. Vanilla
8. Melted Butter
9. White Sugar
10. Baking Soda
11. Baking Powder
12. Mixed Spice/Pumpkin Spice
13. Cake Flour
14. Oil
15. Pureed/Crushed Pineapple (optional)
16. Chopped Walnuts (optional)
17. Cinnamon
FROSTING
1. Softened Butter
2. Cream Cheese
3. Powdered Sugar
4. Vanilla
HOW TO MAKE CARROT CAKE
1. Prep your carrots – Wash, peel and grate your carrots and set aside.
2. Prep your walnuts – Toast your walnuts for 4-5 minutes at 350°F and let cool.
3. Make your batter – Add all your dry ingredients into a bowl and whisk to combine. Then, mix in your wet ingredients. Next, mix in your carrots and walnuts.
4. Bake – Evenly pour your batter into two 9 x 5 baking pans. Bake at 350°F for 35-40 mins.
5. Frosting – Add your softened cream cheese, soften butter, powdered sugar and vanilla into a bowl. Whisk until smooth.
6. Assembly – Once your cake has cooled completely, add half of the frosting on top of your first cake layer. Then gently place the second layer on top. Next, add your remaining frosting on top of your second layer and enjoy.
HOW TO STORE IT
Store your carrot cake in an airtight container in the fridge for up to 1 week.
If you wish to keep it longer, then store it in the freezer for up to 3 months.
DID YOU MAKE THIS RECIPE?
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PERFECTLY MOIST AND FLUFFY CARROT CAKE
Ingredients
BATTER
- 3 cups Grated Carrots (6 medium)
- 2 tsp Vanilla
- ¼ tsp Nutmeg
- 1 tsp Ginger Powder
- 1 ½ tsp Cinnamon
- ½ tsp Mixed Spice/Pumpkin Spice
- 4 room temp Eggs
- 1 tsp Baking Soda
- 2 tsp Baking Powder
- 1 ¼ cup Brown Sugar
- ½ cup White Sugar
- 2 cups Cake Flour
- ¼ cup Melted Butter
- ¾ cup Oil
- ½ tsp Salt
- 1 cup Walnuts (100g) (optional)
- ¼ cup Pureed/Crushed Pineapple (optional)
FROSTING
- ¼ cup Softened Butter
- 1 8 oz Cream Cheese
- 1 tsp Vanilla
- 1 cup Powdered Sugar
Instructions
- Prep your carrots – Wash, peel and grate your carrots and set aside.
- Prep your walnuts – Toast your walnuts for 4-5 minutes of 350°F and let cool.
- Make your batter – Add all your dry ingredients into a bowl and whisk to combine. Then, mix in your wet ingredients. Next, mix in your grated carrots and toasted walnuts.
- Bake – Evenly pour your batter into two 9 x 5 baking pans. Bake at 350°F for 35-40 mins.
- Frosting – Add your softened cream cheese, soften butter, powdered sugar and vanilla into a bowl. Whisk until smooth.
- Assembly – Once your cake has cooled completely, add half of the frosting on top of your first cake layer. Then gently place the second layer on top. Next, add your remaining frosting on top of your second layer and enjoy.
Notes
