Easy Carrot Cake recipe

The history of carrot cake is as rich and varied as its flavor. Surprisingly, the concept of baking with carrots dates back to the Middle Ages. During a time when sugar was scarce and expensive, carrots were used as a sweetener in various baked goods. These early carrot cakes were often dense and heavy, more akin to a pudding than the fluffy cakes we enjoy today.

Bake up a delightful treat with this easy and delicious carrot cake recipe! Combining the natural sweetness of carrots with creamy cream cheese frosting, this cake is perfect for celebrations or a sweet craving. Discover its intriguing history, nutritional benefits, and an easy step-by-step guide to making this timeless classic. Gather your ingredients and get ready to impress family and friends with your baking skills! #CarrotCake #Baking #DessertRecipes #SweetTreats #HomeBaking

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Ingredients

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

4 large eggs

1 cup vegetable oil

2 cups grated carrots (about 4 medium carrots)

1 cup crushed pineapple, drained

1 cup chopped walnuts or pecans (optional)

1 teaspoon vanilla extract

For Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

2 tablespoons milk (as needed)

Instructions

Preheat your Oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.

Prepare Wet Ingredients: In another bowl, beat the eggs and then mix in the vegetable oil and vanilla extract.

Combine Ingredients: Gradually add the wet mixture to the dry mixture, stirring until just combined.

Add Carrots and Pineapple: Fold in the grated carrots, crushed pineapple, and walnuts (if using) until evenly mixed.

Pour into Pans: Divide the batter evenly between the prepared cake pans.

Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Make Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and butter together until creamy. Gradually add powdered sugar, mixing well after each addition. Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until desired consistency is reached.

Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate and spread a layer of cream cheese frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.

Serve: Slice, serve, and enjoy your delightful easy carrot cake!

Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 12