There’s nothing quite like the inviting aroma of a freshly baked cake wafting through your home, and this carrot cake recipe is an absolute game-changer. Packed with rich flavors and a soft, moist texture, this delightful dessert will quickly become a favorite. Whether you’re a seasoned baker or trying your hand at baking for the first time, this recipe is perfect for any occasion.
Growing up, my grandmother would often prepare this delightful cake for family gatherings. Her version was legendary in our neighborhood, known for its unique blend of spices and perfectly sweet frosting. My siblings and I could hardly wait to lick the leftover batter from the utensils, already imagining the first bite of the finished product. This recipe has been passed down through generations, and each time I bake it, I’m reminded of those warm, loving family moments. It’s more than just a dessert; it’s a cherished family tradition.
Why You’ll Love This Recipe
This carrot cake stands out because of its incredibly moist texture and perfect balance of spices. The addition of pineapple and walnuts provides a delightful contrast to the soft, spongy cake. Moreover, this recipe includes a simple cream cheese frosting that complements the cake’s flavors without overpowering them. Whether you’re serving it at a party or enjoying a quiet slice at home, this cake is a surefire way to impress.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prepare them for the batter. This step ensures that the cake releases easily once baked.
Step 2
In a large bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking soda, 1 teaspoon of salt, and 2 teaspoons of ground cinnamon. This dry blend will be the foundation of your cake.
Step 3
In a separate bowl, beat 4 large eggs, 1 cup of vegetable oil, and 1.5 cups of brown sugar until smooth. Stir in a cup of crushed pineapple and a cup of grated carrots. Gradually add the dry ingredients to this wet mixture.
Step 4
Fold in 1 cup of chopped walnuts and 1 cup of raisins for added texture and flavor. Divide the batter evenly between the prepared pans.
Step 5
Bake for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before frosting with a mixture of cream cheese, butter, powdered sugar, and vanilla extract.
Storage Options
To store your carrot cake, wrap it tightly in plastic wrap and keep it at room temperature for up to 3 days. For longer storage, place the cake in an airtight container and refrigerate for up to a week. If you plan to freeze, slice the cake and wrap individual portions in aluminum foil, then place them in a freezer bag. To enjoy, simply thaw overnight in the refrigerator and bring to room temperature before serving.
Variations & Substitutions
If you’re looking to make this recipe vegan, substitute the eggs with applesauce and use a dairy-free cream cheese for the frosting. For a nut-free version, skip the walnuts and add in a handful of sunflower seeds instead. You can also play with the spices by adding ginger or nutmeg for a different flavor profile.
Frequently Asked Questions
Can I make this cake gluten-free? Yes, you can! Replace the all-purpose flour with a gluten-free baking blend. Ensure that all other ingredients, such as baking powder and spices, are certified gluten-free as well. The texture might be slightly different, but it will still taste delicious.
How can I tell when my carrot cake is fully baked? The best way to check is by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done. The edges should be pulling slightly away from the pan, and the top should spring back when gently pressed.
Can I prepare the cake batter in advance? While it’s best to bake the batter immediately, you can prepare it a day in advance. Store the batter in an airtight container in the refrigerator, but allow it to come to room temperature before baking for best results.
carrot cake recipe
Ingredients
Main Ingredients
- 2 cups all-purpose flour sifted
- 1.5 cups granulated sugar
- 0.5 cups vegetable oil
- 4 large eggs beaten
- 2 cups grated carrots freshly grated
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp salt
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch pan.
- In a large bowl, combine flour, sugar, baking soda, baking powder, cinnamon, and salt. Mix thoroughly.
- Add the beaten eggs, oil, and grated carrots to the dry ingredients. Mix until well combined.
- Pour the batter into the prepared pan and bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
