Print

Classic Carrot Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful flavors of Classic Carrot Cake, a moist and spiced dessert that’s perfect for any occasion! This cake combines freshly grated carrots with aromatic spices like cinnamon and nutmeg, creating a comforting treat that appeals to both young and old. Topped with a creamy, velvety frosting, every slice is a celebration of sweetness and warmth. Whether you’re hosting a birthday party or simply enjoying an afternoon snack, this Classic Carrot Cake will surely leave everyone asking for seconds. Easy to prepare and deliciously satisfying, this recipe is your go-to for impressive baking without the fuss.

Ingredients

Scale
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/8 tsp cloves
  • 1/2 cup melted coconut oil, slightly cooled
  • 1 1/4 cups sugar
  • 2 large eggs, at room temperature
  • 3/4 cup low-fat buttermilk, at room temperature
  • 2 tsp vanilla extract
  • 2 cups grated carrots
  • 16 oz full fat cream cheese, cool room temperature
  • 1/2 cup unsalted butter, cool room temperature
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 5 cups powdered sugar, sifted

Instructions

  1. Preheat your oven to 350°F and prepare two 8-inch round cake pans with nonstick spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well mixed. Make a well in the center of this mixture.
  3. In another medium bowl, combine the melted coconut oil, sugar, eggs, buttermilk, and vanilla extract. Whisk these ingredients until smooth.
  4. Pour the wet mixture into the well of dry ingredients and fold gently until almost combined. Add in the grated carrots and fold until fully incorporated.
  5. Divide the batter evenly between the prepared pans, smooth out the tops using an offset spatula, then tap each pan sharply on the counter to remove air bubbles. Bake for 26 to 28 minutes or until a toothpick comes out clean from the center. Let them cool completely in pans on a wire rack.
  6. In a mixing bowl, beat together cream cheese and butter on medium speed until creamy. Add vanilla extract and salt; mix well. Gradually add powdered sugar one cup at a time while mixing on low speed until fully combined. If your frosting is soft, chill it in the refrigerator for about 30-40 minutes before using.
  7. To assemble, place one layer of cake on your serving plate or stand, spread an even layer of frosting on top, add the second layer of cake on top and frost it as desired—swirling creates an appealing look! Chill frosted cake for about 30 minutes before serving for easier slicing.

Nutrition

Find it online: https://myrecipestories.com/classic-carrot-cake/