Carrot Cake with creamy cream cheese frosting

Carrot cake is a classic dessert that’s loved by many. With its moist and flavorful cake base and creamy cream cheese frosting, it’s a dessert that’s perfect for any occasion. Carrot cake is easy to make and can be customized to your liking, making it a versatile dessert that’s sure to be a crowd-pleaser.

Carrot cake is a type of cake that is made with grated carrots, flour, sugar, eggs, and other ingredients. It is typically flavored with spices such as cinnamon and nutmeg and may also include other ingredients such as raisins, nuts, or coconut.

Carrot cake step by step

Carrot cake is often served with a cream cheese frosting, which complements the sweetness of the cake and adds a creamy, tangy flavor. The frosting is usually made by blending cream cheese, butter, and powdered sugar together until smooth.

Here’s how to make carrot cake:

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 4 large eggs
• 1 1/4 cups vegetable oil
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 3 cups grated carrots
• 1/2 cup chopped walnuts (optional)
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups confectioners’ sugar
• 2 teaspoons vanilla extract

Instructions:

1. Preheat the oven to 350°F (180°C). Grease and flour two 9-inch cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, beat the eggs, oil, granulated sugar, brown sugar, and vanilla extract until well combined.
4. Gradually stir the dry ingredients into the wet ingredients, mixing until just combined.
5. Fold in the grated carrots and chopped walnuts (if using).
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
8. Remove from the oven and let cool on a wire rack.
9. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
10. Gradually add the confectioners’ sugar and vanilla extract, beating until well combined.
11. Once the cakes have cooled, spread a layer of frosting on top of one cake.
12. Place the other cake on top and spread the remaining frosting on top and around the sides.
13. Decorate with extra chopped walnuts and grated carrots, if desired.
14. Serve and enjoy!

Carrot cake is believed to have originated in Europe in the Middle Ages when sugar and sweeteners were scarce and carrots were used as a substitute for sugar. It became popular in the United States during the 1960s and 1970s as part of a trend toward healthier eating and using natural ingredients in desserts.

Good luck!