Carrot cake

Carrot cake is a moist, flavorful dessert with a warm spice blend and the sweetness of carrots, often paired with a rich cream cheese frosting. Here’s a classic recipe you can try:

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/4 cups vegetable oil
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups grated carrots (about 5-6 medium carrots)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins (optional)

For the cream cheese frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (optional, for thinning the frosting)

Instructions:

For the cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or a 9x13-inch pan for a sheet cake).

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

3. Mix Wet Ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.

4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Don’t overmix.

5. Fold in Carrots and Add-ins: Gently fold in the grated carrots, and if using, fold in the chopped nuts and raisins.

6. Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes (for round pans) or 35-40 minutes (for a 9x13 pan), or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

For the cream cheese frosting:

1. Beat the Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.

2. Add Powdered Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract. Beat until smooth and fluffy. If the frosting is too thick, you can add 1-2 tablespoons of milk to thin it out.

3. Frost the Cake: Once the cake has cooled completely, spread a thick layer of frosting over one cake layer. Place the second layer on top and frost the top and sides. For a 9x13-inch sheet cake, simply frost the top.

4. Garnish (Optional): Decorate with chopped nuts, carrot decorations, or a sprinkle of cinnamon.

Enjoy your delicious homemade carrot cake with cream cheese frosting! It’s a perfect balance of sweet, spiced, and creamy.