Here’s a tried-and-true recipe for a classic Carrot Cake that’s moist, flavorful, and topped with a creamy cream cheese frosting.<\/p>\n
### Ingredients<\/p>\n
#### For the Carrot Cake:
\n– 2 cups all-purpose flour
\n– 2 teaspoons baking powder
\n– 1 \u00bd teaspoons baking soda
\n– 1 teaspoon salt
\n– 2 teaspoons ground cinnamon
\n– 1 teaspoon ground nutmeg
\n– 1 teaspoon ground ginger
\n– 1 \u00bd cups granulated sugar
\n– 1 cup packed light brown sugar
\n– 1 \u00bc cups vegetable oil
\n– 4 large eggs
\n– 2 teaspoons vanilla extract
\n– 3 cups grated carrots
\n– 1 cup crushed pineapple, drained
\n– 1 cup chopped walnuts or pecans (optional)
\n– 1 cup raisins (optional)<\/p>\n
#### For the Cream Cheese Frosting:
\n– 16 ounces cream cheese, softened
\n– 1 cup (2 sticks) unsalted butter, softened
\n– 4 cups powdered sugar, sifted
\n– 2 teaspoons vanilla extract<\/p>\n
### Instructions<\/p>\n
#### For the Carrot Cake:
\n1. **Preheat the Oven**: Preheat your oven to 350\u00b0F (175\u00b0C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.<\/p>\n
2. **Mix Dry Ingredients**: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.<\/p>\n
3. **Mix Wet Ingredients**: In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.<\/p>\n
4. **Combine Ingredients**: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the grated carrots, crushed pineapple, nuts, and raisins (if using).<\/p>\n
5. **Bake the Cake**: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. If using a 9×13-inch pan, bake for 40-45 minutes.<\/p>\n
6. **Cool the Cake**: Allow the cakes to cool in the pans for about 10 minutes, then remove from the pans and cool completely on wire racks.<\/p>\n
#### For the Cream Cheese Frosting:
\n1. **Mix the Frosting**: In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.<\/p>\n
2. **Frost the Cake**: Once the cake layers are completely cool, spread a layer of frosting on top of one of the cakes. Place the second cake on top, and frost the top and sides of the cake. If using a 9×13-inch pan, simply frost the top of the cake.<\/p>\n
3. **Decorate**: Optionally, decorate the cake with additional chopped nuts or grated carrots.<\/p>\n
Enjoy your delicious Carrot Cake!<\/p>\n","protected":false},"excerpt":{"rendered":"
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