Matthew
There’s nothing quite like a moist and delicious Carrot Cake to celebrate any special occasion or just to satisfy your dessert cravings.
This scrumptious cake, filled with aromatic spices and topped with a luscious cream cheese frosting, will have your guests begging for more.
With this foolproof recipe, you can easily create a stunning dessert that will leave a lasting impression on your friends and family.
So let’s get started!
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Yield: 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 4 large eggs, room temperature
- 1 1/3 cups granulated sugar
- 3/4 cup vegetable oil
- 1/2 cup plain yogurt
- 1 teaspoon pure vanilla extract
- 2 1/2 cups grated carrots (about 5 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In another large bowl, beat the eggs and granulated sugar together until pale and thick. Gradually add the vegetable oil, yogurt, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, nuts, and raisins (if using).
- Divide the batter evenly between the prepared pans. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes cool, prepare the frosting by beating the cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, mixing until smooth and creamy.
- Once the cakes are completely cool, frost the top of one cake layer with a generous amount of cream cheese frosting. Place the second cake layer on top and frost the entire cake with the remaining frosting. Decorate with additional chopped nuts or grated carrots if desired.
Tips and Tricks
- For an extra moist cake, try adding 1/2 cup of crushed pineapple (drained) to the batter.
- To ensure even baking, rotate the cake pans halfway through baking.
- For a more festive look, try decorating the cake with edible flowers or colored sugar sprinkles.
Nutritional Information
| Amount Per Serving | Calories | Total Fat | Saturated Fat | Cholesterol | Sodium | Total Carbohydrates | Dietary Fiber | Sugars | Protein |
|---|---|---|---|---|---|---|---|---|---|
| 1 slice | — | — | — | — | — | — | — | — | — |
Substitution Options
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- If you don’t have yogurt on hand, you can use sour cream or buttermilkinstead.
- For a dairy-free option, use dairy-free cream cheese and butter in the frosting.
- For a nut-free option, simply omit the nuts from the recipe or replace them with sunflower seeds or pumpkin seeds.
Wine or Beverage Pairings
- A sweet dessert wine like a Moscato or a Sauternes pairs well with the rich flavors of carrot cake.
- For a non-alcoholic option, try serving a cold glass of milk or a warm cup of chai tea to complement the cake’s spices.
