Classic Carrot Cake
Ingredients
For the cake
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2 cups (250 g) all-purpose flour
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2 tsp baking powder
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1 tsp baking soda
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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½ tsp salt
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3 large eggs
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1 cup (200 g) brown sugar
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¾ cup (180 ml) vegetable oil
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1 tsp vanilla extract
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2½ cups (250 g) finely grated carrots
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½ cup (60 g) chopped walnuts or pecans
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½ cup crushed pineapple, well drained, optional
For the frosting
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225 g cream cheese, softened
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½ cup (115 g) unsalted butter, softened
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1½ cups (180 g) powdered sugar
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1 tsp vanilla extract
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Pinch of salt
Method
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Preheat the oven to 175°C (350°F). Grease and line a 9-inch (23 cm) round cake pan or two 8-inch pans.
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In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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In a separate large bowl, whisk the eggs, brown sugar, oil, and vanilla until smooth.
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Gradually add the dry ingredients to the wet mixture, stirring just until combined.
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Fold in the grated carrots, nuts, and pineapple if using.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 35–45 minutes, depending on the pan, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
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Let the cake cool in the pan for 10 minutes, then transfer to a wire rack and cool completely.
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Make the frosting: Beat the cream cheese and butter until smooth. Gradually beat in the powdered sugar, vanilla, and salt until creamy.
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Spread the frosting over the completely cooled cake. Garnish with chopped nuts or a little orange zest if desired.
Tip
For the moistest carrot cake, don’t squeeze the moisture out of freshly grated carrots. Also, avoid overmixing the batter once the flour is added.
