Classic 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
Scale
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
Find it online: https://dylangranv.com/classic-carrot-cake-recipe/
