🥕 Classic Carrot Cake Recipe

Ingredients:

For the Cake:

• 2 ½ cups (315g) all-purpose flour
• 1 ½ cups (300g) granulated sugar
• ½ cup (100g) brown sugar
• 1 tsp baking soda
• 1 ½ tsp baking powder
• 1 tsp salt
• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger (optional, for extra warmth)
• 1 cup (240ml) vegetable oil
• 4 large eggs (room temperature)
• 2 tsp vanilla extract
• 3 cups (300g) grated carrots
• ¾ cup (100g) chopped walnuts or pecans (optional)
• ½ cup (90g) raisins (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

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Instructions:

1. Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
2. In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, whisk together oil, eggs, and vanilla until smooth.
4. Gradually mix wet ingredients into the dry ingredients.
5. Fold in grated carrots, nuts, and raisins (if using).
6. Divide batter evenly between cake pans.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Frosting:

1. Beat cream cheese and butter together until smooth.
2. Add powdered sugar gradually, beating until creamy.
3. Mix in vanilla extract.

3. Assemble the Cake:

1. Place one cake layer on a serving plate and spread with ½ of the frosting.
2. Place the second layer on top and frost the top and sides.
3. Garnish with extra chopped nuts or a sprinkle of cinnamon if desired.