The Best Carrot Cake Recipe You'll Make
The carrot cake recipe filled with cream cheese frosting is an excellent way of putting your fresh carrots to use with soft, moist, creamy, and filled with the goodness of carrots.
Ingredients
- 2 cups / 250 g all-purpose flour
- 1 tsp / 4 g baking powder
- 1 tsp / 4 g baking soda
- 1 tsp / 2 g cinnamon powder
- ½ tsp / 1 g ground ginger
- ¼ tsp / 0.5 g nutmeg grated
- ½ tsp / 3 g salt
- 1 cup / 237 ml vegetable oil
- 1 cup / 220 g brown sugar
- ½ cup / 100 g sugar
- 4 large eggs
- 1 tsp / 5 ml vanilla essence
- 3 cups / 384 g grated carrot
- ½ cup / 50 g chopped pecan
- ¼ cup / 37 g raisins
For the frosting
- ½ cup / 115 g unsalted butter room temperature
- 4 cups / 480 g icing sugar
- 1 cup / 227 g cream cheese
- 1 tsp / 5 ml vanilla essence
- ¼ tsp / 1.5 g salt
- ¼ cup / 25 g chopped pecan For decoration
Instructions
Preheat The Oven and Prepare The Pan
- Begin by greasing two 8-inch cake pans with butter and lining the bottom with parchment paper.
- Dust the sides of the tins with flour and set aside.
- Preheated the oven to 180 degrees Celsius / 350 degrees Fahrenheit.
Prepare Dry Ingredients
- Place a sieve on top of a large mixing bowl and add the following ingredients: all-purpose flour, baking soda, baking powder, cinnamon powder, ground ginger, grated nutmeg, and some salt.
- Pass all these ingredients through the sieve and then mix them well.
Prepare Wet Ingredients
- In another large bowl, add 1 cup each of vegetable oil and brown sugar, and add granulated sugar. Whisk these ingredients well.
- Crack all the eggs one by one while mixing them. Whisk until everything is well combined.
- Add a few drops of vanilla essence to the mixture.
Combine The Dry And Wet
- Now add the prepared dry ingredient mixture to the wet ingredients. Mix it gently with light hands.
- Next, add 3 cups of grated carrots and all the dry fruits.
- Divide the batter into two halves and pour equally into the prepared cake tins. Pat the cake tin a few times to make sure that there are no air bubbles present in the batter.
Bake and Cool The Cake
- Place these on the rack and bake for about 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Once done, place the cake tins on a wire rack and let them cool down to room temperature.
- Demould the cakes once they have cooled down, and don't forget to remove the parchment paper from the bottom.
- Slice a thin layer from the top of both cakes and set these aside.
Prepare Cream Cheese Frosting
- Add half a cup of unsalted butter to a large mixing bowl and whisk it for 2-3 minutes using an electric whisk.
- Now add in the icing sugar gradually while mixing it. Whisk until all the sugar is combined.
- Drop some vanilla essence into this mixture and add 1 cup of cream cheese (room temperature).
- Whisk this mixture until soft peaks form, and add a pinch of salt.
Assemble The Cake, Fridge, and Serve!
- Using a large serrated knife or cake leveler, slice a thin layer off the top of each cake to create a flat surface.
- Place a cake layer on your turntable, cake stand, or serving plate.
- Spread layers of the prepared frosting on top of the cake, and cover it generously.
- Once the cake is well covered, top it up with some chopped pecans. Refrigerate for at least 30 minutes.
- Once set, cut with a sharp knife and enjoy your delicious cake.