Carrot Cake
Carrot cake has always been one of my favorite desserts, and maybe it’s because it is traditionally covered in cream cheese frosting, or maybe it’s because it kind of has banana bread vibes- but with cream cheese frosting…
I felt this was an appropriate thing to post because it is frequently made for the Easter Holiday. This recipe is moist, sweet but not crazy sweet, and lightly spiced- so what I’m saying is it’s perfect. Then it wouldn’t be carrot cake without some super rich cream cheese frosting. You can decorate the cake however you would like. I opted for some cute little carrots that I made with pre-packaged decoration icing. Other options could be coconut, toasted walnuts, the options are endless.
Happy Easter if that’s what brought you here, or, if you’re just looking for a carrot cake recipe- you’re going to love it!
Some Cooking Essentials:
Offset Spatula
All Clad Measuring Cups
Pyrex Mixing Bowls
Kitchen Aid Mixer
GIR Whisk
*Some of the links on this site are affiliate links. This means if you click on the link and make a purchase, I may receive a small commission, at no extra cost to you. I only recommend products or services that I use and trust.
Thank you!
Carrot Cake
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 cup neutral flavored cooking oil (avocado, canola, vegetable oil, a light olive oil)
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- ½ cup buttermilk, room temperature
- 2 1/2 cups finely grated carrots, peel before grating
- ½ cup crushed pineapple, drained
- 16 oz cream cheese, softened
- 1 cup butter, softened
- 5 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- Pinch of salt
- Decorative orange & green frosting, optional
Instructions
- Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
- Whisk dry ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Mix wet ingredients – In a large bowl, whisk the granulated sugar, brown sugar, and oil until combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until just combined.
- Fold in the grated carrots and crushed pineapple.
- Evenly divide the batter between the two prepared pans. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean with maybe a couple of crumbs but no wet batter. The cakes should not jiggle in the center at all.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Beat cream cheese and butter together on medium speed until smooth and creamy (about 2 minutes).
- Add powdered sugar, one cup at a time, mixing on low speed until incorporated.
- Mix in vanilla and salt – Beat for another 2 minutes until light and fluffy.
- Level the cakes if needed. Place one layer on a serving plate and spread a thick layer of frosting over the top.
- Add the second layer, then frost the top and sides of the cake.
- Decorate with cute little frosting carrots (optional).
