Name: Carrot Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 15 servings
Cuisine: American
Ingredients: . Carrot Cake Base; 1 1/2 cups cups granulated sugar ((300g)); 2/3 cup cups light brown sugar ((147g), firmly packed); 1 cup cups oil ((198g), vegetable or canola oil); 1/2 cup cups buttermilk ((114g)); 4 large eggs (, room temperature); 2 teaspoons teaspoons vanilla extract; 1/2 cup cups crushed pineapple ((128g)); 2 1/4 cups cups all-purpose flour ((281g)); 1 1/2 teaspoons teaspoons baking powder; 1 teaspoon teaspoons baking soda; 1 teaspoon teaspoons ground cinnamon; 1/4 teaspoon teaspoons ground ginger; 1/2 teaspoon teaspoons salt; 1/4 teaspoon teaspoons ground nutmeg; 2 1/2 cups cups carrots ((finely grated, about 3-4 large carrots (248g))); 1 cup cups chopped pecans ((optional (114g))); 1 cup cups golden raisins ((optional (149g))); . Cream Cheese Frosting; 16 ounces ounces cream cheese ((454g), softened); 3/4 cup cups butter ((170g), softened); 2 teaspoons teaspoons vanilla extract; 4-5 cups cups powdered sugar ((480-600g))

Welcome to the delightful world of homemade Carrot Cake! This moist, flavorful cake is a celebration of sweet carrots and warm spices, topped with luscious cream cheese frosting. Let’s dive in!

Tips for Success

Make sure your eggs are at room temperature for the best mixing results. And don’t rush the cooling process – it’s worth the wait!

Why You’ll Love It

This cake is not just a treat; it’s a memory maker! Perfect for birthdays, holidays, or just because, its layers of flavor will have everyone asking for seconds.

Ingredients

Instructions

Prepare the Oven and Pans:
Step 1

- Preheat the Oven: Preheat oven to 350 degrees F (180°C). Prepare three 8 inch cake pans by lightly coating with cooking spray then lining with parchment paper.
Mixing Wet Ingredients:
Step 2

- Beat Wet Ingredients: Wet ingredients: Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
Mixing Dry Ingredients:
Step 3

- Combine Dry Ingredients: Dry ingredients: In another bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg.
Combining Ingredients:
Step 4

- Mix Wet and Dry Ingredients: Combine: Add the dry ingredients to the wet ingredients then mix until incorporated. Fold in the carrots, pecans and raisins just until evenly distributed throughout the batter.
Baking the Cake:
Step 5

- Bake the Cake: Bake: Pour the batter into prepared pans. Bake on center rack until a toothpick inserted into comes out clean, about 25-30 minutes. Allow cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
Making the Frosting:
Step 6

- Prepare Cream Cheese Frosting: Cream Cheese Frosting: Beat cream cheese and butter together until smooth. Mix in vanilla. Add powdered sugar, one cup at a time, until the frosting reaches the consistency you want. Beat for several minutes until smooth and fluffy.
Assembling the Cake:
Step 7

- Assemble the Cake: Assemble: Place the bottom layer on a cardboard round or serving plate. Spoon about 1/2 cup cream cheese frosting onto bottom cake layer, spreading evenly over the surface and out to the edge of the cake. Repeat with remaining cake layers. Spread frosting around the sides of the cake, adding more as needed, until it's covered. Use the palm of your hand to cup chopped pecans around the edge of the cake, if desired.
Final Touch:
Step 8

- Chill Before Serving: Chill cake for 30 minutes before serving.

Nutrition

Calories: 450, Fat: 20g, Carbs: 65g, Protein: 5g

Cooking techniques

Mixing, Baking, Assembling

Variations or substitutions

Try adding walnuts or coconut for a twist! You can also substitute half the oil with applesauce for a lighter version.

Storage tips

Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months.

Notes

For a nut-free version, simply omit the pecans and raisins.