Traditional carrot cake is a beloved classic that strikes the perfect balance between moist, spiced cake and sweet, tangy cream cheese frosting. Known for its rich flavor, tender crumb, and comforting spices, this cake has become a favorite for special occasions, including birthdays, holidays, and family gatherings.
The cake itself is made with finely grated carrots, which provide natural sweetness, moisture, and a beautiful color to the batter. The grated carrots are mixed with a combination of warm spices like cinnamon, nutmeg, and ginger, creating a fragrant base that elevates the flavor profile. To add richness, eggs and oil are incorporated, making the cake incredibly moist, while sugar gives it the right amount of sweetness.
Traditionally, walnuts or pecans are added to the batter for extra texture and a nutty flavor that complements the carrots and spices. However, this step is optional and can be adjusted based on personal preference. Some versions also include pineapple for added moisture and a subtle sweetness that enhances the overall flavor.
Once baked, the cake is topped with a generous layer of cream cheese frosting. The frosting, made with cream cheese, butter, powdered sugar, and a dash of vanilla extract, is smooth, rich, and tangy, perfectly balancing the spices in the cake. A sprinkle of chopped nuts or a dusting of cinnamon on top adds a finishing touch to this indulgent dessert.
Carrot cake is often enjoyed as a dessert or a sweet treat alongside a cup of coffee or tea. It pairs wonderfully with a light, fruity white wine like Riesling or even a spiced chai for a flavorful complement.
This timeless dessert is loved for its comforting combination of flavors, making it a perfect centerpiece for any celebration or a sweet treat to enjoy at home.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 4 large eggs
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 teaspoons vanilla extract
- 3 cups carrots grated
- 1 cup walnuts chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and chopped walnuts until evenly distributed.
- Divide the batter evenly between the prepared cake pans.
- Bake for 40-45 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
