Indulge in the ultimate carrot cake experience with this moist and flavorful recipe. Packed with grated carrots, warm spices, and a luscious cream cheese frosting, this cake is perfect for any celebration or simply to enjoy with a cup of tea.
📋 Ingredients:
For the Cake:
- 🥕 2 cups all-purpose flour
- 🥄 2 teaspoons baking powder
- 🥄 1 1/2 teaspoons baking soda
- 🧂 1/2 teaspoon salt
- 🌿 2 teaspoons ground cinnamon
- 🌿 1 teaspoon ground ginger
- 🌿 1/2 teaspoon ground nutmeg
- 🥚 4 large eggs
- 🍚 1 1/2 cups granulated sugar
- 🍚 1/2 cup brown sugar, packed
- 🥛 1 1/4 cups vegetable oil
- 🍏 1/2 cup unsweetened applesauce
- 🍦 2 teaspoons vanilla extract
- 🥕 3 cups grated carrots
- 🌰 1 cup chopped walnuts or pecans (optional)
- 🥥 1 cup shredded sweetened coconut (optional)
- 🍍 1 cup crushed pineapple, drained (optional)
For the Cream Cheese Frosting:
- 🧀 1 cup (2 sticks) unsalted butter, softened
- 🧀 16 oz cream cheese, softened
- 🍚 4 cups powdered sugar, sifted
- 🍦 2 teaspoons vanilla extract
- 🍋 1 tablespoon lemon juice
📝 Directions:
Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In another large bowl, beat the eggs, granulated sugar, and brown sugar until well combined.
- Add the vegetable oil, applesauce, and vanilla extract to the egg mixture, and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, walnuts or pecans (if using), shredded coconut (if using), and crushed pineapple (if using).
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
- In a large mixing bowl, beat the softened butter and cream cheese until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the vanilla extract and lemon juice, and beat until the frosting is smooth and well combined.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous amount of cream cheese frosting over the top.
- Place the second cake layer on top of the frosting.
- Spread the remaining frosting over the top and sides of the cake.
Serve:
- Decorate the cake with additional chopped nuts or shredded coconut if desired.
- Slice and serve the cake at room temperature.
Preparation Time: 30 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 12 slices
Calories: 450 kcal per slice
💡 Notes:
- Ensure the cream cheese and butter are at room temperature for a smooth frosting.
- Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
- For a more intense flavor, prepare the cake a day in advance and let it sit overnight in the refrigerator before frosting.
Enjoy your Best Carrot Cake Ever! 🥕🍰✨