Carrot cake is a moist, flavorful dessert that combines the natural sweetness of carrots with warm spices like cinnamon and nutmeg. Topped with a rich cream cheese frosting, it’s a delightful treat that’s perfect for celebrations or an everyday indulgence. The grated carrots add a unique texture and keep the cake wonderfully moist, while optional additions like walnuts or raisins bring extra depth to this classic dessert.
The origins of carrot cake trace back to medieval Europe, where carrots were used as a natural sweetener in desserts when sugar was scarce. Over time, the recipe evolved into the carrot cake we know and love today, gaining popularity in the mid-20th century as a staple in American baking. This recipe stays true to the traditional flavors while offering an easy, approachable way to create a delicious homemade carrot cake.
Carrot Cake Recipe
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8
Yield: 1 9-inch cake
Ingredients:
- 2 cups grated carrots
- 1½ cups all-purpose flour
- 1 cup sugar
- ½ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- Optional: ½ cup chopped walnuts or raisins
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat sugar, eggs, and oil until smooth. Stir in vanilla and grated carrots.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in walnuts or raisins if using.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting with cream cheese icing, topped with chopped walnuts and pecans
This carrot cake recipe, is a timeless dessert packed with flavor and texture, perfect for any occasion!
