chillyfillmores
Emma Keys
Dry Ingredients 2 cups all-purpose flour 2 tsp baking powder 1 ½ tsp baking soda ½ tsp salt 2 tsp ground cinnamon ½ tsp ground nutmeg ¼ tsp ground cloves Wet Ingredients 4 large eggs 1 cup granulated sugar 1 cup packed brown sugar 1 cup vegetable oil 2 tsp vanilla extract Add-Ins 3 cups grated carrots (medium-fine grate) 1 cup chopped walnuts or pecans (optional) ½ cup raisins (optional) Cream Cheese Frosting 8 oz cream cheese, softened ½ cup unsalted butter, softened 3 cups powdered sugar 1 tsp vanilla extract
Ingredients
01
Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. These spices add warmth and balance to the cake.
02
In a separate bowl, combine eggs, granulated sugar, brown sugar, oil, and vanilla. Mix until the mixture is smooth and well blended.
03
Gently fold freshly grated carrots into the wet mixture. Finely grated carrots work best for even moisture and baking.
04
Slowly add the dry ingredients to the wet mixture. Stir until just combined. Do not overmix, as this can make the cake dense.
05
Grease and flour a 9x13-inch pan. Pour the batter evenly into the pan, smoothing the top with a spatula before baking.
06
Bake at 350°F (175°C) for 35–40 minutes. A toothpick inserted into the center should come out clean when fully baked.
07
Let the cake cool completely in the pan on a wire rack. This prevents the frosting from melting and ensures a clean finish.
08
Beat cream cheese, butter, powdered sugar, and vanilla until light and fluffy. This rich frosting complements the spiced cake perfectly.
09
Spread frosting over the cooled cake. Optionally garnish with chopped nuts. Slice, serve, and enjoy your homemade carrot cake!