Description
A moist and flavorful homemade carrot cake made with fresh grated carrots and warm spices. This easy recipe uses simple pantry ingredients and bakes into a soft, tender cake that can be served plain or topped with a rich cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 2 cups grated carrots (about 3–4 medium carrots)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 8 oz cream cheese, softened (optional frosting)
- 1/2 cup unsalted butter, softened (optional frosting)
- 2 cups powdered sugar (optional frosting)
- 1 teaspoon vanilla extract (optional frosting)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan or two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until combined.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually combine the dry ingredients with the wet mixture, stirring until just blended.
- Fold in the grated carrots until evenly distributed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- If making frosting, beat the cream cheese and butter until smooth, then mix in powdered sugar and vanilla until creamy.
- Allow the cake to cool completely, then spread frosting evenly over the cake before slicing and serving.
Notes
- Add 1/2 cup chopped walnuts or pecans for extra texture.
- Mix in 1/2 cup raisins or crushed pineapple for additional sweetness and moisture.
- Replace half of the oil with unsweetened applesauce for a lighter version.
- For cupcakes, divide the batter into lined muffin tins and bake for 18–22 minutes.
- Store frosted cake in the refrigerator for up to 5 days in an airtight container.
- Unfrosted cake can be kept at room temperature for up to 2 days or refrigerated for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
