Carrot Cake.

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This classic Carrot Cake is a moist, spiced dessert loaded with fresh carrots, warm spices, and optional nuts. Finished with a rich cream cheese frosting, it’s a crowd-pleaser for any occasion.

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 1/4 cups vegetable oil or melted butter
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups finely grated carrots (about 4 large carrots)
  • 1/2 cup crushed pineapple, drained (optional)
  • 1 cup chopped walnuts or pecans (optional)
  • 1/2 cup shredded coconut (optional)

For the Cream Cheese Frosting:

  • 8 ounces (225g) cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1-2 tablespoons milk or cream (optional, for consistency)

Instructions

Step 1: Prepare the Oven and Pan

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

Step 2: Mix Dry Ingredients

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

Step 3: Make the Batter

  1. In a large bowl, whisk together the oil, granulated sugar, and brown sugar until well combined.
  2. Add eggs one at a time, mixing well after each addition.
  3. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  5. Fold in the grated carrots, pineapple, nuts, and coconut (if using).

Step 4: Bake the Cake

  1. Divide the batter evenly between the prepared cake pans.
  2. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Step 5: Make the Frosting

  1. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
  2. Gradually add the powdered sugar, mixing until fully incorporated.
  3. Stir in the vanilla extract. If the frosting is too thick, add milk or cream, 1 tablespoon at a time, until it reaches your desired consistency.

Step 6: Assemble the Cake

  1. Place one cake layer on a serving plate and spread an even layer of frosting on top.
  2. Place the second layer on top and spread the remaining frosting over the top and sides.
  3. Optional: Decorate with chopped nuts or shredded coconut.

Tips for Success

  • For extra moistness, use freshly grated carrots rather than pre-shredded ones.
  • Allow the cakes to cool completely before frosting to prevent the frosting from melting.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.

This Carrot Cake is a comforting, flavorful dessert perfect for celebrations or simply satisfying your sweet tooth. Enjoy every bite! 🥕🎂

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