Carrot cake is a beloved dessert that has stood the test of time, delighting taste buds across generations. This moist, flavorful cake combines the natural sweetness of carrots with a medley of warm spices, creating a treat that’s both comforting and indulgent.

Topped with a creamy cream cheese frosting, carrot cake strikes the perfect balance between wholesomeness and decadence.

The origins of carrot cake can be traced back to medieval times when sugar and sweeteners were scarce and expensive. Carrots, being naturally sweet, were used in desserts as a substitute.

However, the modern carrot cake as we know it today gained popularity in the mid-20th century, particularly in the United States.

This recipe yields a rich, moist carrot cake that’s perfect for any occasion, from casual family gatherings to elegant celebrations.

The addition of crushed pineapple and chopped nuts adds depth to the texture, while the blend of spices creates a warm, inviting aroma that will fill your kitchen as it bakes.

Ingredients:

For the Cake:

• 2 cups (250g) all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 3/4 cup (180ml) vegetable oil
• 1/2 cup (100g) granulated sugar
• 1 cup (200g) packed brown sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups (300g) grated carrots (about 4-5 medium carrots)
• 1 cup (100g) chopped walnuts or pecans
• 1/2 cup (75g) raisins (optional)
• 1 8-ounce (220g) can crushed pineapple, drained

For the Cream Cheese Frosting:

• 16 ounces (450g) cream cheese, softened
• 1/2 cup (115g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

How to Make:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.

In a large bowl, beat the vegetable oil, granulated sugar, and brown sugar until well combined.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Fold in the grated carrots, chopped nuts, raisins (if using), and drained crushed pineapple.

Divide the batter evenly between the prepared cake pans.

Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar, vanilla extract, and salt. Beat until smooth and fluffy.

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting over the top.

Place the second cake layer on top and frost the entire cake, covering the top and sides.

If desired, decorate the cake with additional chopped nuts or carrot curls.

Refrigerate the cake for at least an hour before serving to allow the frosting to set.

Chef’s Notes:

For the best flavor and texture, use freshly grated carrots rather than pre-shredded ones. The moisture content in freshly grated carrots contributes to the cake’s moistness.

Don’t overmix the batter after adding the dry ingredients. Overmixing can lead to a tough, dense cake.

The crushed pineapple adds moisture and a subtle sweetness to the cake. Make sure to drain it well to avoid adding too much liquid to the batter.

For a lighter version, you can replace half of the oil with unsweetened applesauce.

To enhance the nutty flavor, consider toasting the chopped nuts before adding them to the batter.

If you prefer a less sweet frosting, you can reduce the amount of powdered sugar. Start with 3 cups and adjust to taste.

For a more rustic look, leave the sides of the cake unfrosted and only frost the top and between the layers.

This recipe can easily be adapted to make cupcakes. Simply divide the batter among lined muffin tins and bake for about 20-25 minutes.

The cake can be stored in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture.

To freeze, wrap individual slices or the whole unfrosted cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.

Nutritional Value:

Please note that these values are approximate and can vary based on specific ingredients and portion sizes.

Per serving (assuming 12 servings per cake):

• Calories: 650-700
• Total Fat: 35-40g
• Saturated Fat: 12-15g
• Cholesterol: 90-100mg
• Sodium: 400-450mg
• Total Carbohydrates: 80-85g
• Dietary Fiber: 2-3g
• Sugars: 60-65g
• Protein: 7-8g

Carrot cake, while delicious, is a calorie-dense dessert due to its high sugar and fat content. However, it does offer some nutritional benefits:

• Carrots provide beta-carotene, which the body converts to vitamin A, essential for eye health and immune function.
• The nuts add healthy fats, protein, and various minerals.
• If included, raisins provide additional fiber and some iron.
• The spices, particularly cinnamon, have antioxidant properties.

Despite these benefits, carrot cake should be enjoyed in moderation as part of a balanced diet. For those watching their calorie or sugar intake, consider smaller portion sizes or reducing the amount of frosting used.

In conclusion, this carrot cake recipe offers a delightful blend of flavors and textures that have made it a favorite dessert for decades. Whether you’re baking for a special occasion or simply craving a comforting treat, this carrot cake is sure to impress.

Its moist, spiced layers complemented by the creamy frosting create a dessert that’s both satisfying and nostalgic.

While it may not be the healthiest option on the dessert menu, its inclusion of vegetables and nuts does offer some nutritional value. Remember, the joy of baking and sharing this delicious cake with loved ones can be a worthy indulgence when enjoyed as part of an overall balanced lifestyle.

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