Best Carrot Cake

Carrot cake is a beloved dessert that captivates the hearts and taste buds of many dessert enthusiasts. With its rich flavors, moist texture, and a delightful combination of spices, it stands out as a classic in the world of baked goods. The sweet, earthy notes of the carrots beautifully complement the warm spices like cinnamon and nutmeg, creating an irresistible harmony of flavors that make each bite a joy. But what truly elevates this dessert to the next level is the addition of a creamy frosting, which adds a luscious richness that contrasts perfectly with the cake's tender crumb.

Discover the secrets to baking the ultimate creamy carrot cake from scratch! With moist layers spiced just right and a rich cream cheese frosting that elevates every bite, this recipe is perfect for any occasion. From novice bakers to seasoned pros, everyone can impress with this delightful dessert. Embrace the joy of baking and enjoy the harmonious flavors of this classic treat. Get started today! #CarrotCake #Baking #DessertRecipes #Homemade #SweetTreats

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Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup vegetable oil

1 cup granulated sugar

1 cup brown sugar, packed

4 large eggs

2 teaspoons vanilla extract

3 cups grated carrots (about 5 medium carrots)

1 cup crushed pineapple, drained

1 cup chopped walnuts or pecans (optional)

1 cup raisins (optional)

For Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

2 teaspoons vanilla extract

Zest of 1 lemon (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In a large mixing bowl, combine oil, granulated sugar, and brown sugar. Mix until well blended.

Beat in the eggs one at a time, followed by the vanilla extract until the mixture is fluffy.

Gradually mix in the dry ingredients until just combined.

Fold in the grated carrots, drained crushed pineapple, and nuts and raisins if using. Ensure everything is evenly mixed.

Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth.

Gradually add the powdered sugar until fully incorporated, then mix in the vanilla extract and lemon zest (if using) until creamy.

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top.

Place the second layer over the frosting and frost the top and sides of the entire cake.

Decorate with additional walnuts or pecans on top if desired.

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12