This classic carrot cake is incredibly moist, warmly spiced, and topped with a rich, tangy cream cheese frosting. It’s the perfect balance of sweet and spice, making it an irresistible treat for any occasion.
Yield: 1 (9×13-inch) cake
Prep Time: 30 minutes
Cook Time: 40 minutes
Cooling Time: 1 hour
🧺 Ingredients
For the Carrot Cake:
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2 cups (250g) all-purpose flour
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2 tsp baking powder
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1½ tsp baking soda
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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½ tsp ground ginger
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½ tsp salt
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1 cup (240ml) vegetable or canola oil
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1 cup (200g) granulated sugar
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1 cup (220g) packed light brown sugar
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4 large eggs, at room temperature
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2 tsp vanilla extract
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3 cups (about 300g) finely grated carrots
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1 cup (120g) chopped walnuts or pecans
For the Cream Cheese Frosting:
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8 oz (225g) full-fat cream cheese, softened
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½ cup (115g) unsalted butter, softened
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4 cups (480g) powdered sugar, sifted
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1 tsp vanilla extract
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Pinch of salt
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½ cup (60g) chopped walnuts or pecans, for garnish
Instructions:
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