A well-executed carrot cake balances moisture, structure, and spice. This version delivers a dense, tender crumb, clean spice profile, and a smooth, tangy frosting that complements the cake without overwhelming it. The method is straightforward and reliable for consistent results.
Why This Recipe Works
- Oil-based batter maintains moisture without requiring creaming.
- Finely grated carrots integrate evenly and provide uniform texture.
- Balanced spice mix adds depth without becoming sharp or overly sweet.
- Two-stage mixing prevents gluten development and keeps the cake soft.
- Cream cheese frosting adds acidity to counter the sweetness.
Ingredients
For the Cake (2 layers, 8-inch):
- 2 cups (260 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 1 cup (220 g) neutral oil (canola or sunflower)
- 3 large eggs
- 2 cups (about 220 g) finely grated carrots
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp fine salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 tsp vanilla extract
- ½ cup (60 g) chopped walnuts or pecans (optional)
- ½ cup (80 g) raisins (optional)
For the Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 2 ½ cups (300 g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
1. Prepare the Pans
- Heat oven to 350°F (175°C).
- Line two 8-inch round cake pans with parchment and grease the sides.
2. Mix Dry Ingredients
In a large bowl, combine:
- Flour
- Baking soda
- Baking powder
- Salt
- Cinnamon
- Nutmeg
- Ginger
Set aside.
3. Combine Wet Ingredients
In a separate bowl, whisk together:
- Sugar
- Oil
- Eggs
- Vanilla
Blend until smooth and emulsified.
4. Assemble the Batter
- Add the dry mixture to the wet ingredients and fold just until combined.
- Add carrots and optional nuts/raisins.
- Mix only until evenly incorporated. Overmixing reduces tenderness.
5. Bake
- Divide the batter evenly between pans.
- Bake 25–32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
Cream Cheese Frosting
- Beat cream cheese and butter until smooth.
- Add powdered sugar gradually and mix until fully combined.
- Add vanilla and salt; beat until the frosting is uniform and spreadable.
Assembly
- Level the cake layers if needed.
- Place one layer on a serving plate and spread a generous amount of frosting.
- Set the second layer on top and frost the entire exterior.
- Chill 20–30 minutes for clean slicing.
Optional Variations
Pineapple Carrot Cake
Add ½ cup crushed pineapple (drained well). Reduces density and increases moisture.
Coconut Carrot Cake
Fold in ½ cup shredded coconut for richer texture.
Spiced Version
Increase cinnamon to 2 ½ tsp and add ¼ tsp cloves.
Storage
- Refrigerate covered up to 4 days.
- Freeze unfrosted layers up to 3 months; thaw before frosting.
