Carrot Cake

 

Classic Carrot Cake

this time a cozy, spiced Carrot Cake with cream cheese frosting 🥕🎂

Ingredients

Dry

• 2 cups (250 g) all-purpose flour

• 1½ tsp baking powder

• 1 tsp baking soda

• 1 tsp salt

• 2 tsp ground cinnamon

• ½ tsp nutmeg (optional)

Wet

• 1 cup (240 ml) vegetable oil

• 1 cup (200 g) brown sugar

• ½ cup (100 g) white sugar

• 3 large eggs

• 2 tsp vanilla extract

Add-ins

• 2 cups (260 g) finely grated carrots

• ½ cup chopped walnuts or pecans (optional)

• ½ cup raisins (optional)

---

Instructions

1. Preheat oven to 350°F (175°C).
   Grease and flour a 9×13-inch pan or two 8-inch round pans.

2. Mix dry ingredients
   Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. Mix wet ingredients
   In another bowl, whisk oil, sugars, eggs, and vanilla until smooth.

4. Combine
   Add dry ingredients to wet ingredients. Stir gently until just combined.

5. Fold in carrots & extras
   Stir in grated carrots and any optional add-ins.

6. Bake
   Pour batter into pan(s).
   Bake 35–40 minutes (round pans: 30–35 minutes) until a toothpick comes out clean.

7. Cool completely before frosting.

---

Cream Cheese Frosting

• ½ cup (115 g) butter, softened

• 1 cup (225 g) cream cheese, softened

• 3–4 cups powdered sugar

• 1 tsp vanilla extract

Beat until smooth and fluffy.

---