Classic Carrot Cake with Cream Cheese Frosting

Description:

This Classic Carrot Cake is moist, tender, and packed with warm spices, shredded carrots, and crunchy nuts. Topped with a rich cream cheese frosting, it’s the perfect balance of sweetness and spice. A favorite for celebrations or simply when you crave a cozy homemade dessert!

Ingredients:

For the Cake:

• 2 cups (250g) all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger (optional)
• 1 cup (200g) granulated sugar
• ½ cup (100g) brown sugar
• 1 cup (240ml) vegetable oil (or melted butter)
• 4 large eggs
• 2 tsp vanilla extract
• 2 ½ cups (250g) grated carrots
• ½ cup (120g) crushed pineapple, drained (adds moisture)
• ¾ cup (90g) chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Prepare the Cake Batter:

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
4. Gradually mix in the dry ingredients until just combined.
5. Fold in the grated carrots, pineapple, and nuts.

2. Bake the Cake:

1. Divide the batter evenly between the prepared cake pans.
2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
3. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

3. Make the Cream Cheese Frosting:

1. In a mixing bowl, beat cream cheese and butter together until smooth and creamy.
2. Add the powdered sugar, vanilla, and salt, then beat until fluffy.

4. Assemble & Frost:

1. Place one cake layer on a plate. Spread a layer of frosting evenly.
2. Place the second cake layer on top and frost the entire cake.
3. Garnish with chopped walnuts or shredded coconut (optional).

Tips for Success:

✔️ Use freshly grated carrots – Pre-shredded ones can be too dry.
✔️ Don’t overmix – This keeps the cake light and fluffy.
✔️ Chill the cake before slicing – This helps the flavors meld beautifully.

Storage:

• Store in the fridge for up to 5 days.
• Can be frozen (without frosting) for up to 3 months.

This moist, spiced, and creamy carrot cake is sure to become a favorite!