Easy Carrot Cake With Cream Cheese Frosting

 

Easy Carrot Cake with Cream Cheese Frosting

Ingredients

For the cake:

2 cups (250 g) all-purpose flour

2 tsp baking powder

1½ tsp baking soda

1 tsp floor cinnamon

½ tsp floor nutmeg (elective)

½ tsp salt

1 cup (two hundred g) granulated sugar

½ cup (a hundred g) packed brown sugar

¾ cup (180 ml) vegetable oil

4 big eggs

2 tsp vanilla extract

three cups (about 4–five medium) grated carrots

½ cup (50 g) chopped walnuts or pecans (non-compulsory)

½ cup (50 g) shredded coconut (non-compulsory)

For the frosting:

8 oz (225 g) cream cheese, softened

½ cup (one hundred fifteen g) unsalted butter, softened

3 cups (360 g) powdered sugar

1 tsp vanilla extract

Instructions

1. Prepare the oven and pan:

Preheat your oven to 350°F (175°C).  This prevents the cake from sticking.

2. Mix dry ingredients:

 This guarantees the spices and leavening agents are calmly distributed.

Three. Mix wet components:

In a huge bowl, beat collectively the granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one by one, mixing properly after each addition. Stir in the vanilla extract.

 4. Combine moist and dry ingredients:

Gradually add the dry substances into the moist mixture, stirring gently until simply mixed. Avoid overmixing to hold the cake mild and moist.

5. Add carrots and elective elements:

Fold in grated carrots. If using, upload chopped nuts and shredded coconut. These upload texture and flavor, but you can pass them for a less difficult cake.

6. Bake the cake:

Pour the batter into the organized pan and smooth the top with a spatula. Bake for 35–forty mins, or till a toothpick inserted inside the center comes out clean. Let the cake cool completely within the pan on a cord rack.

7. Make the cream cheese frosting:

In a bowl, beat the cream cheese and butter until easy and creamy. Gradually upload powdered sugar, mixing properly until fluffy. Stir in vanilla extract.

8. Frost the cake:

Once the cake is absolutely cooled, spread the cream cheese frosting evenly over the pinnacle. Optional: sprinkle more chopped nuts or a pinch of cinnamon for decoration.

Tips for the Perfect Carrot Cake

Extra moist cake: Add ½ cup drained crushed pineapple or ½ cup applesauce to the batter.

Flavor boost: Toast nuts lightly before adding for added crunch and aroma.

Make it layered: Divide the batter into  9-inch pans and bake for 25–half-hour every. Frost among layers and on top.

Storage: Cover and refrigerate for as much as five days. Bring to room temperature before serving.

This smooth carrot cake is moist, spiced just proper, and crowned with smooth, tangy cream cheese frosting. It’s best for birthdays, vacations, or a easy sweet deal with any day.