Classic Carrot Cake
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots (about 4-5 medium carrots)
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients:
- In another bowl, beat together the vegetable oil and eggs. Add the grated carrots, crushed pineapple, and mix well.
- Combine Mixtures:
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the nuts and raisins if using.
- Bake:
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare the Frosting:
- In a large bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, mixing until creamy.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a layer of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake.
- Serve:
- Slice and enjoy your delicious carrot cake!
Tips:
- Storage: Keep the cake refrigerated to maintain freshness, especially with cream cheese frosting.
- Additions: You can also add coconut or more spices for extra flavor.
Enjoy this classic treat! 🎂✨
