Carrot Cake

Carrot cake is a classic dessert that’s moist, flavorful, and perfect for any occasion. Here’s a simple recipe to make a delicious carrot cake from scratch:

Ingredients:

For the Cake:

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

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Optional Garnish:

• Chopped nuts
• Shredded coconut
• Carrot curls

Instructions:

1. Preheat Oven and Prepare Cake Pans:

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

2. Mix Dry Ingredients:

1. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt until well combined. Set aside.

3. Mix Wet Ingredients:

1. In a large mixing bowl, whisk together the granulated sugar and vegetable oil until well combined.
2. Add the eggs one at a time, beating well after each addition.
3. Stir in the grated carrots and crushed pineapple until evenly distributed.

4. Combine Wet and Dry Ingredients:

1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
2. If desired, fold in the chopped nuts until evenly distributed throughout the batter.

5. Bake the Cake:

1. Divide the batter evenly between the prepared cake pans.
2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
3. Remove the cakes from the oven and let them cool in the pans for about 10 minutes.
4. Transfer the cakes to a wire rack to cool completely before frosting.

6. Make the Cream Cheese Frosting:

1. In a large mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition until smooth.
3. Stir in the vanilla extract until well combined.

7. Frost the Cake:

1. Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand.
2. Spread a layer of cream cheese frosting evenly over the top of the cake layer.
3. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
4. Garnish the cake with chopped nuts, shredded coconut, or carrot curls if desired.

8. Serve and Enjoy:

1. Slice the carrot cake into wedges and serve. Enjoy the moist and flavorful cake with creamy cream cheese frosting!

This homemade carrot cake is sure to be a crowd-pleaser at any gathering. The combination of moist cake, crunchy nuts, and creamy frosting is simply irresistible!