Carrot Cake Recipe

There’s something magical about the smell of a freshly baked carrot cake wafting through the house. This Carrot Cake Recipe is more than just a delightful dessert—it’s an experience that brings families together, evokes comforting memories, and creates new traditions. Picture a rustic kitchen, bathed in the gentle embrace of morning light, with laughter echoing as little hands mix, measure, and marvel at the transformation of simple ingredients into a moist, spiced masterpiece. This carrot cake is uniquely distinguished by its aromatic spices, tender crumb, and luxurious layers of cream cheese frosting, crowned with charming little frosting carrots. It’s a labor of love worth sharing with those you hold dear.

Recipe Summary:

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 12
• Skill Level: Intermediate

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 cup vegetable oil
• 4 large eggs
• 2 tsp vanilla extract
• 3 cups grated carrots
• 1 cup chopped walnuts (optional)
• 1 cup crushed pineapple, drained
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tsp vanilla extract
• Food coloring (for decorative carrots)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually mix the dry ingredients into the wet ingredients. Fold in the grated carrots, walnuts, and crushed pineapple until just combined.
5. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
6. While the cakes are cooling, prepare the frosting. Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until fluffy.
7. Once the cakes are completely cooled, spread a layer of frosting over the top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
8. For the decorative carrots, divide a small amount of frosting and tint it with orange and green food coloring. Pipe small carrot shapes on the top of the cake.

Helpful Tips

• If you’re not a fan of walnuts, you can substitute with pecans or omit nuts altogether.
• For a fluffier texture, sift the dry ingredients before mixing.
• This cake can be made a day in advance and stored in the refrigerator. Just bring it to room temperature before serving.

Storage Instructions

Store the carrot cake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices for up to 3 months; just thaw overnight in the refrigerator before serving.

Pairings

This carrot cake pairs beautifully with a hot cup of chai tea or a glass of cold milk. For an added treat, serve it alongside fresh berries to complement the rich, spiced flavors.

At Zynahz, we believe in the power of food to bring joy and creativity into every home. We invite you to try this carrot cake recipe and share your delightful creations with us. Spread the love by sharing this recipe with friends and family, and let’s create more wonderful moments together. Don’t forget to explore more delicious recipes on Zynahz, follow us on social media, and sign up for our newsletter for the latest updates and culinary inspiration.