Description
Irresistible classic carrot cake brings warmth from grandmother’s kitchen, blending sweet spices and moist texture into pure comfort. Cream cheese frosting crowns this beloved dessert, inviting you to savor each delightful slice of homemade goodness.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 1.5 cups vegetable oil
- 2 cups granulated sugar
- 3 cups grated carrots
Nuts and Add-ins:
- 1 cup chopped walnuts
- 1/2 cup raisins
- 1/2 cup shredded coconut
Frosting Ingredients:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup chopped walnuts (for topping)
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9×13-inch baking pan.
- Sift together flour, baking soda, cinnamon, and salt in a medium mixing bowl, ensuring even distribution of dry ingredients.
- In a separate large bowl, whisk eggs until well beaten, then gradually incorporate vegetable oil and granulated sugar, mixing until smooth and fully combined.
- Fold the dry ingredient mixture into the wet ingredients, stirring gently until just incorporated without overmixing.
- Carefully blend in grated carrots, ensuring they are evenly distributed throughout the batter.
- Gently fold in chopped walnuts, raisins, and shredded coconut, maintaining a light mixing technique.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow the cake to cool completely on a wire rack for approximately 1 hour.
- For the frosting, cream together softened cream cheese and butter until smooth and fluffy.
- Gradually add powdered sugar and vanilla extract, beating until the frosting reaches a creamy consistency.
- Once the cake has cooled, spread the cream cheese frosting evenly across the top.
- Sprinkle chopped walnuts over the frosted cake for added texture and visual appeal.
- Slice and serve at room temperature, storing any leftovers in an airtight container in the refrigerator.
Notes
- Grate carrots fresh for maximum moisture and vibrant flavor, avoiding pre-shredded packaged carrots which can be dry.
- Use room temperature eggs and oil to ensure smoother batter integration and better cake texture.
- Check cake doneness early to prevent overbaking, as dry carrot cake loses its signature soft, tender crumb.
- Consider dairy-free adaptation by replacing cream cheese frosting with coconut cream or vegan cream cheese alternatives for lactose-intolerant individuals.
- Prep Time: 30 minutes
- Cook Time: 40-45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 566 kcal
- Sugar: 53 g
- Sodium: 358 mg
- Fat: 36 g
- Saturated Fat: 10 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 83 mg