Carrot Cake Recipe

Instructions

Step 1: Prepare the Cake Pans

1. Preheat Oven: Preheat your oven to 350°F (175°C). Butter and flour two 9-inch round cake pans, then line the bottoms with parchment paper.

Step 2: Mix the Dry Ingredients

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, ground ginger, and nutmeg. Set aside.

Step 3: Cream the Butter and Sugars

1. Beat Butter and Sugars: In a large mixing bowl, beat the 3 sticks of unsalted butter, brown sugar, and granulated sugar together until light and fluffy, about 3-4 minutes.

Step 4: Add the Eggs and Vanilla

1. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.

Step 5: Combine Wet and Dry Ingredients

1. Alternate Dry Ingredients and Water: Gradually add the dry ingredients to the butter mixture, alternating with the 1/2 cup of water. Begin and end with the dry ingredients, mixing until just combined.

Step 6: Add Carrots and Pecans

1. Fold in Carrots and Pecans: Gently fold in the shredded carrots and the 1 cup of finely chopped pecans.

Step 7: Bake the Cake

1. Pour Batter into Pans: Divide the batter evenly between the prepared cake pans and smooth the tops.
2. Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
3. Cool: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Step 8: Prepare the Cream Cheese Frosting

1. Beat Cream Cheese and Butter: In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.
2. Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, 1 cup at a time, beating until smooth and well combined. Mix in the vanilla extract. If the frosting is too thick, add milk, 1 tablespoon at a time, until desired consistency is reached.

Step 9: Assemble the Cake

1. Frost the Cake: Place one cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake.
2. Garnish with Pecans: Press the remaining 1 cup of coarsely chopped pecans onto the sides of the cake, and sprinkle a few on top if desired.

Step 10: Serve

1. Serve and Enjoy: Slice and serve the carrot cake. Enjoy the moist, flavorful cake with rich cream cheese frosting!

Cooking Notes and Tips

• Carrots: For best results, shred the carrots using a box grater or food processor just before making the cake to retain their moisture.
• Pecans: Toast the pecans lightly for added flavor and crunch.
• Frosting: Make sure the cream cheese and butter are fully softened for a smooth frosting.

Variations

Pineapple Carrot Cake

Add 1/2 cup of crushed pineapple (drained) to the batter for a moist and fruity variation.

Raisin Carrot Cake

Fold 1/2 cup of raisins into the batter along with the carrots and pecans for added sweetness and texture.

Spiced Carrot Cake

Increase the cinnamon to 1 1/2 teaspoons and add 1/4 teaspoon of ground cloves for a more spiced cake.

Coconut Carrot Cake

Add 1/2 cup of shredded coconut to the batter for a tropical twist.

Frequently Asked Questions (FAQs)

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost the cake just before serving.

How do I store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.

Can I freeze this cake?

Yes, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.

What can I serve with this cake?

This cake pairs well with a cup of coffee, tea, or a glass of milk. It’s also delicious with a scoop of vanilla ice cream.

How can I make the cake healthier?

Use whole wheat flour for half of the all-purpose flour, reduce the sugar, and use Greek yogurt instead of some of the butter.

Classic Carrot Cake is a timeless and flavorful dessert that’s perfect for any occasion. With its moist texture, warm spices, and rich cream cheese frosting, it’s sure to be a hit. Enjoy making and sharing this delicious cake with your family and friends!