Timeless Classic Carrot Cake with Cream Cheese Frosting
Ingredients:
For the Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
4 large eggs
1 1/4 cups vegetable oil
2 cups granulated sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
3 cups grated carrots
1 cup chopped walnuts (optional)
1 cup raisins (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
1-2 tablespoons milk (if needed for consistency)
Directions:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a separate bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the grated carrots, walnuts, and raisins, if using.
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.
To make the Frosting:
In a large bowl, beat the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Mix in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until the desired consistency is reached.
Once the cakes are completely cooled, frost the top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
Prep Time: 20 minutes | Baking Time: 35 minutes | Total Time: 55 minutes
Kcal: 450 kcal | Servings: 12 servings
