Name: Classic Carrot Cake
Prep time: 1 h 40 min
Cook time: 40 min
Total time: 2 h 20 min
Ingredients: Cake (Ingredients should be at room temperature) 1 1/2 cups all-purpose flour; 1 cups sugar; 1 1/2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 2/3 cup vegetable oil; 3 large eggs; 1 1/2 cups finely grated carrots (peeled); 1 cup finely chopped walnuts; Optional: golden raisins (1 cup); crushed pineapple (1/2 cup); Cream Cheese Frosting (optional) 8 ounces cream cheese; 2 ounces unsalted butter at room temperature; 1 teaspoon vanilla extract; 2 cups powdered sugar, sifted

Classic Carrot Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Whether you make a complete cake, or bake this recipe into bars, there’s something both comforting and special about Classic Carrot Cake. Rich and flavorful, but not too sweet, this cake makes a wonderful dessert or even a nice addition to a bag lunch.

Author: Norann Oleson
Prep Time: 40 minutes
Time for Cooling: 1 hour
Cook Time: 40 minutes
Total Time: 2 hours 20 minutes
Yield: Serves 8 to 12 1x
Category: Bakery

Ingredients

Scale

Cake (Ingredients should be at room temperature)
- 1 1/2 cups all-purpose flour
- 1 cups sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 2/3 cup vegetable oil
- 3 large eggs
- 1 1/2 cups finely grated carrots (peeled)
- 1 cup finely chopped walnuts
- Optional: golden raisins (1 cup); crushed pineapple (1/2 cup)
Cream Cheese Frosting (optional)
- 8 ounces cream cheese
- 2 ounces unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, sifted

Cook Mode Prevent your screen from going dark

Instructions

Directions: Cake

1. Preheat oven to 350 degrees F.
2. Grease and flour two round or square cake pans, or one 13×9-inch pan.
3. Line the bottom of the pan(s) with parchment paper to make the cake easier to release.
4. In a large mixing bowl (stand mixer if available), combine the dry ingredients (flour, sugar, baking soda and baking powder, and spices) and whisk until combined.
5. Add the vegetable oil and eggs and beat on low speed.
6. Stir in the carrots and walnuts and optional raisins and/or pineapple.
7. Spread batter evenly into your pan(s).
8. Bake until a toothpick inserted in the center of the cake comes out clean: about 25 to 30 minutes for square or round cake pans; about 30 to 35 minutes for a 13×9-inch pan.
9. Let the cake cool in the pan(s) on a cooling rack for at least 10 minutes.
10. Use a thin knife around the edge of the pan(s) to release the cake; finish cooling upright, with the parchment paper removed.
11. If making a layer cake, fill and frost with cream cheese frosting.
12. If making cake bars, frosting is optional.

Directions: Frosting

1. Using a stand mixer, combine the cream cheese and butter and mix on medium speed until the two are just blended.
2. Add vanilla and mix until blended.
3. On low speed, add the powdered sugar a half cup at a time, blending completely before adding the next batch of sugar.
4. Put the frosting in the fridge for at least 10 minutes to allow it to firm up.
5. Decorate away!

Notes

You can also make cupcakes with this recipe; reduce your baking time to about 20 minutes.
1 2-layer cake or about 12 cake bars

Find it online: https://foodgardening.mequoda.com/recipe/classic-carrot-cake/

Classic Carrot Cake

Ingredients

Instructions

Directions: Cake

Directions: Frosting

Notes