Irresistibly Moist Carrot Cake with Creamy Frosting Bliss
This moist carrot cake, topped with creamy frosting, is a delightful dessert that will be a hit at any gathering.
Equipment
- Mixing bowls
- Whisk
- - Cake pans
- Wire racks
Ingredients
Carrot Cake Ingredients
- 2 cups All-Purpose Flour Use a gluten-free blend for a gluten-free option.
- 2 teaspoons Baking Powder Essential for lifting.
- 2 teaspoons Ground Cinnamon Can be swapped with nutmeg.
- 1 teaspoon Kosher Salt Enhances flavor.
- 1 teaspoon Baking Soda Helps cake rise.
- 2 cups Granulated Sugar Sweetens and adds moisture.
- 1 cup Vegetable Oil Can substitute with applesauce.
- 4 large Eggs Binds ingredients.
- 2 teaspoons Pure Vanilla Extract Adds depth.
- 3 cups Shredded Peeled Carrots Essential for moisture.
- 1 cup Raisins Optional.
- 1 cup Toasted Pecans Optional, can be substituted.
Frosting Ingredients
- 8 oz Cream Cheese Use vegan cream cheese for dairy-free.
- 1/2 cup Unsalted Butter Can be swapped with vegan butter.
- 4 cups Confectioners' Sugar Sweetens frosting.
Garnish
- 1/2 cup Coarsely Chopped Toasted Pecans Adds texture.
Instructions
Baking Steps
- Preheat your oven to 350°F (175°C) and grease three round cake pans.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, kosher salt, and baking soda.
- In another bowl, beat together the granulated sugar and vegetable oil, then add eggs and vanilla extract.
- Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
- Stir in the shredded carrots, raisins, and toasted pecans.
- Divide the batter among the pans and bake for 30-35 minutes, until a toothpick comes out clean.
- Cool in pans for 15 minutes, then transfer to wire racks to cool completely.
- Beat together the cream cheese and unsalted butter until smooth, then add confectioners' sugar and vanilla.
- Frost the cake layers and top with chopped toasted pecans.
Notes
For a decadent touch, serve each slice with a dollop of whipped cream.