Carrot Cake Recipe

Here’s a soft, moist, classic carrot cake recipe you’ll love 🥕🍰

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🥕 Classic Carrot Cake

🧁 Ingredients

Dry Ingredients:

• 2 cups (250g) all-purpose flour

• 2 tsp baking powder

• 1 tsp baking soda

• 1½ tsp ground cinnamon

• ½ tsp nutmeg (optional)

• ½ tsp salt

Wet Ingredients:

• 1 cup (200g) granulated sugar

• ½ cup (100g) brown sugar

• 1 cup (240ml) vegetable oil

• 4 large eggs

• 2 tsp vanilla extract

Add-ins:

• 2 cups (about 4 medium) finely grated carrots

• ½ cup chopped walnuts or pecans (optional)

• ½ cup raisins (optional)

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👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.

2. In a bowl, whisk together all dry ingredients.

3. In another bowl, beat sugar, brown sugar, and oil until smooth.

4. Add eggs one at a time, then mix in vanilla.

5. Gradually fold dry ingredients into wet mixture.

6. Stir in grated carrots and optional nuts/raisins.

7. Pour batter into the prepared pan.

8. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.

9. Let cool completely before frosting.

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🧀 Cream Cheese Frosting (Highly Recommended!)

Ingredients:

• 8 oz (225g) cream cheese, softened

• ½ cup (115g) butter, softened

• 2–3 cups powdered sugar

• 1 tsp vanilla extract

Instructions:

1. Beat cream cheese and butter until smooth.

2. Gradually add powdered sugar.

3. Mix in vanilla.

4. Spread over cooled cake.

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🌟 Tips for Extra Moist Cake

• Don’t overmix the batter.

• Use freshly grated carrots (not pre-shredded).

• Add ½ cup crushed pineapple (drained) for extra moisture.

If you’d like, I can also give you:

• 🧁 Eggless version

• 🍰 Cupcake version

• 🥥 Healthy/low-sugar version

• 🎂 Two-layer bakery-style version