Carrot Cake
Easter is just around the corner, and what better way to celebrate than with a classic dessert that everyone loves? We're talking about carrot cake, of course! This timeless treat is the perfect way to welcome spring and all its bounty.Our recipe takes all the classic elements of carrot cake - the moist, fluffy cake, the rich cream cheese frosting, the warm spices - and elevates them to a whole new level. Trust us, once you've tried this recipe, you'll never go back to store-bought carrot cake again. So grab your apron and get ready to bake the ultimate Easter dessert!
Equipment
- 2 9 Inch Round Cake Pan
- 1 Medium Bowl
- 1 Large Bowl
- 1 Whisk
Ingredients
- 2 cups All-purpose Flower
- 2 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 3/4 cup Vegetable Oil
- 3/4 cup Granulated Sugar
- 3/4 cup Brown Sugar
- 3 Eggs
- 1 tsp Vanilla Extract
- 2 cups Grated Carrots
- 1 cup Chopped Walnuts (optional)
For the Frosting:
- 8 oz Cream Cheese softened
- 1/2 cup Unsalted Butter softened
- 2 cups Powdered Sugar
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, beat together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and chopped walnuts (if using) until evenly distributed.
- Pour the batter into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove and let cool completely on wire racks.
- Once the cakes are completely cool, spread a layer of frosting on one cake, then top with the other cake. Spread the remaining frosting on top and around the sides of the cake.
- Serve and enjoy!