Traditional Carrot Cake

🕒 Prep: 20 min
🔥 Cook: 30 min
🍽 Serves: 12
★★★★★
1 Review

If you're looking for a classic dessert that never goes out of style, this Traditional Carrot Cake is it. Moist, rich, and topped with a creamy frosting, it’s the perfect treat for any occasion. Plus, it’s packed with flavors that will make you come back for more.

Ingredients for Traditional Carrot Cake

The backbone of this cake is the all-purpose flour, which provides structure. Granulated sugar sweetens the cake, while baking powder and baking soda help it rise beautifully. A pinch of salt enhances all the flavors. The trio of ground cinnamon, nutmeg, and ginger gives the cake its characteristic warmth and spice. Vegetable oil ensures the cake stays moist, and eggs bind everything together. Grated carrots not only add moisture but also that signature carrot cake flavor. Walnuts and raisins bring texture and a hint of sweetness. No cake is complete without the indulgent cream cheese and unsalted butter frosting, sweetened with powdered sugar and flavored with vanilla extract.

Tips & Tricks

  • Use freshly grated carrots for the best texture and flavor; pre-packaged ones are often too dry.
  • Toast the walnuts before adding them to enhance their flavor.
  • For a smoother frosting, ensure both the cream cheese and butter are fully softened.
  • If the frosting is too thick, add a teaspoon of milk to reach the desired consistency.

Serving Suggestions

This carrot cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a touch of elegance, serve with a sprinkle of additional chopped walnuts on top. It's a perfect dessert for a Sunday brunch or an afternoon tea party.

Frequently Asked Questions

Can I make this cake in advance?
Yes, you can bake the cake layers a day ahead and store them, wrapped tightly in plastic wrap, at room temperature. Frost the cake on the day of serving.
Can I freeze the carrot cake?
Absolutely! Wrap the unfrosted cake layers in plastic wrap and aluminum foil before freezing. They can be stored for up to two months. Thaw overnight in the refrigerator before frosting.
What can I use instead of walnuts?
You can substitute with pecans or simply omit the nuts if you prefer.

Traditional Carrot Cake Recipe Walkthrough

First, preheat your oven to 350°F (175°C) and get those cake pans ready by greasing them thoroughly. This will prevent the cake from sticking and ensure a smooth release once baked. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until everything is well combined.

Next, in a separate bowl, mix the oil, eggs, and vanilla extract. Once blended, pour this wet mixture into the dry ingredients. Stir gently until just combined — overmixing can lead to a dense cake. Now, fold in the grated carrots, walnuts, and raisins. These additions give the cake its unique texture and flavor.

Divide the batter evenly between the two prepared cake pans, smoothing out the tops with a spatula. Place them in the preheated oven and bake for 25-30 minutes. To test for doneness, insert a toothpick into the center of the cakes; it should come out clean.

Allow the cakes to cool in their pans for about 10 minutes before turning them out onto wire racks to cool completely. While the cakes are cooling, make the frosting. Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating continuously until the frosting is fluffy and well combined.

Once the cakes are completely cool, spread a generous layer of frosting over the top of one cake. Place the second cake on top and proceed to frost the top and sides. Take your time with this step for a professional finish.

Why You'll Love This Recipe

  • Perfectly moist texture with every bite.
  • A delightful mix of warm spices and sweet carrots.
  • Easy to make with simple, everyday ingredients.
  • The cream cheese frosting is luscious and irresistible.
  • Great make-ahead dessert for gatherings or family dinners.

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 1/2 cups vegetable oil
4 large eggs
2 cups grated carrots
1 cup chopped walnuts
1 cup raisins
1 tsp vanilla extract
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract

Step-by-step Instructions

1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, combine the oil, eggs, and vanilla extract. Stir the wet ingredients into the dry ingredients until just combined.
4. Fold in the grated carrots, walnuts, and raisins.
5. Divide the batter evenly between the prepared cake pans and smooth the tops.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
8. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy.
9. Once the cakes are completely cool, spread the frosting over the top of one cake, place the other cake on top, and frost the top and sides.

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