Timeless Moist Carrot Cake
Experience the timeless allure of our moist carrot cake, a classic dessert brimming with rich spices and a luscious cream cheese frosting.
Prep time: 20 minutesCook time: 35 minutesServes: 12
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 cup vegetable oil
4 large eggs
2 cups grated carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts
1/2 cup raisins
1 tsp vanilla extract
For Frosting: 8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
Instructions
1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, combine oil, eggs, grated carrots, pineapple, walnuts, raisins, and vanilla extract.
4. Gradually incorporate the wet ingredients into the dry ingredients, mixing until well combined.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
8. For the frosting, beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla extract, mixing until smooth.
9. Once cakes are cooled, spread frosting between layers and over the top and sides of the cake.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Reheating
Slice and let come to room temperature or microwave individually for 10-15 seconds.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
