Classic Carrot Cake Recipe
Introduction
Classic carrot cake is a timeless dessert known for its moist texture and warm, spiced flavor. This simple recipe brings out the natural sweetness of carrots combined with aromatic spices, perfect for any occasion.
Ingredients
- 2 cups grated carrots
- 2 cups all-purpose flour
- 3 large eggs
- 1 ½ cups granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Step 3: In a separate bowl, beat the eggs with the sugar, vegetable oil, and vanilla extract until smooth and well combined.
- Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until combined. Fold in the grated carrots carefully.
- Step 5: Pour the batter into the prepared cake pan and spread it evenly.
- Step 6: Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the cake feels springy.
- Step 7: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving or frosting.
Tips & Variations
- For extra texture, add ½ cup chopped walnuts or pecans to the batter.
- Swap half the granulated sugar for brown sugar for a richer flavor.
- Enhance spice flavor by adding ½ teaspoon ground ginger or cloves.
- Try topping with classic cream cheese frosting for a traditional finish.
Storage
Store the carrot cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. If refrigerated, bring to room temperature before serving. Thaw frozen cake overnight in the fridge and let sit at room temperature for about 30 minutes before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use shredded carrots instead of grated?
Yes, shredded carrots will work, but grating results in a finer texture that blends better into the batter, making the cake moist and tender.
Do I have to frost the carrot cake?
Frosting is traditional but optional. The cake is delicious on its own, but cream cheese frosting adds a tangy sweetness that complements the spices beautifully.
PrintClassic Carrot Cake Recipe
This Classic Carrot Cake recipe results in a moist, flavorful dessert featuring freshly grated carrots, warm spices, and a tender crumb. Perfect for any occasion, this timeless cake combines simple ingredients to create a rich and satisfying treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 4 large eggs
- 1 1/4 cups granulated sugar
- 1 cup vegetable oil
- 2 cups finely grated carrots (about 4–5 medium carrots)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or prepare two 9-inch round cake pans for layering.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined. These spices bring warmth and depth to the cake.
- Combine Wet Ingredients: In a separate bowl, beat the eggs and sugar until pale and fluffy. Slowly add the vegetable oil while mixing to create a smooth batter.
- Add Carrots: Fold the grated carrots into the wet ingredients gently, ensuring an even distribution throughout the batter.
- Create the Batter: Gradually add the dry ingredients to the wet mixture, folding carefully until just combined. Avoid overmixing to keep the cake tender.
- Bake: Pour the batter evenly into the prepared pan(s). Bake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean and the cake is moist.
- Cool: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This prevents the cake from becoming soggy.
- Serve: Once cooled, frost with your favorite cream cheese frosting or enjoy plain. Slice and serve for a classic, delightful dessert experience.
Notes
- Grate carrots finely for the best texture.
- Use fresh spices for maximum flavor.
- You can substitute half the oil with applesauce for a lighter version.
- Allow the cake to cool completely before frosting to prevent melting.
- Store leftovers tightly covered at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: carrot cake, classic dessert, moist cake, cinnamon, nutmeg, homemade carrot cake
