Timeless Carrot Cake is a classic that never goes out of style. With its moist layers and perfectly spiced flavor, this cake is a delightful treat for any occasion. Plus, it's packed with carrots and nuts, making it feel just a tad virtuous.
All-purpose flour gives structure to the cake, while the baking powder and baking soda help it rise to fluffy perfection. A hint of salt balances the sweetness, and cinnamon and nutmeg provide warm, cozy flavors. Granulated sugar sweetens the deal, and vegetable oil keeps it moist. Eggs add richness and bind everything together. The vanilla extract enhances the overall flavor. The star, finely grated carrots, contributes moisture and sweetness, while chopped walnuts and raisins add texture and interest. Unsweetened applesauce adds moisture and reduces the need for extra oil, keeping the cake light.
For the frosting, cream cheese and unsalted butter create a rich, smooth base. Powdered sugar sweetens without the graininess of regular sugar, and a touch more vanilla extract ties it all together.
This carrot cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, serve it with a side of fresh berries. It's also delightful with a cup of chai tea or a spiced latte.
First things first, preheat your oven to 350°F. You want to grease two 9-inch round cake pans, making sure they're ready for action. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures the spices and leavening agents are evenly distributed.
Next, grab a large bowl and beat together the sugar and oil until well combined. It should look a bit like wet sand. Add the eggs one at a time, beating well after each addition to make sure they're fully incorporated. Stir in the vanilla extract for a nice aromatic touch.
Now, gradually add your dry ingredients to the wet mixture. Mix until just combined—overmixing can lead to a dense cake. Fold in the grated carrots, walnuts, raisins, and applesauce. This is where your cake gets its wonderful texture and flavor.
Divide the batter evenly between the prepared pans. Bake them in the preheated oven for about 25-30 minutes. You'll know they're done when a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until the mixture is fluffy. Stir in the vanilla extract for that extra bit of flavor.
Once the cakes are cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake. If you like, decorate with additional walnuts for an extra touch.
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