Description
This classic carrot cake features a moist, spiced batter loaded with grated carrots, walnuts, and optional raisins, all topped with a fluffy and tangy cream cheese frosting. Perfect for any occasion, this recipe yields tender layers with rich flavor, complemented by a luscious frosting with a hint of lemon and vanilla.
Ingredients
Scale
Cake Batter:
- 2 cups (284g) all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 cups (240g) finely grated carrots (about 3 medium carrots)
- ⅔ cup (145g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 3 large eggs, room temperature
- ⅔ cup (160ml) sunflower oil
- ½ cup (120ml) plain full-fat or low-fat yogurt
- ⅓ cup (80ml) pure maple syrup
- ½ cup (50g) coarsely chopped walnuts
- ½ cup (70g) soaked and drained raisins (optional)
Frosting:
- ½ cup (113g) unsalted butter, softened
- 1⅔ cups (200g) powdered icing sugar, sifted and divided
- 1 block (250g) cream cheese, softened
- 1½ teaspoon (7ml) lemon juice
- ½ teaspoon pure vanilla extract
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper rounds and lightly grease the sides if desired to prevent sticking or allow cakes to climb for taller layers.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and ginger until well combined.
- Mix wet ingredients: In a large bowl, combine the grated carrots, brown sugar, granulated sugar, and eggs. Using an electric handheld mixer on medium speed, beat until combined. Add the sunflower oil, yogurt, and maple syrup, then beat until evenly blended.
- Combine batter: Add half of the flour mixture to the wet mixture and mix on low speed just until combined. Add the remaining flour mixture and mix again on low until just combined. Avoid over-mixing the batter to keep the cake tender. Fold in the chopped walnuts and raisins, if using, until evenly distributed.
- Bake: Divide the batter evenly between the prepared pans. Bake for 28–32 minutes, or until the cakes are golden and a skewer inserted into the center comes out clean. Remove from oven and transfer pans to a wire rack. Cool for 15 minutes before running a knife around the edges, then invert cakes onto the rack to cool completely.
- Make frosting: Beat the softened butter with 1 cup (120g) of the icing sugar for about 2 minutes until very smooth and fluffy. Cut the cream cheese into cubes and beat it in one tablespoon at a time until fully incorporated, thick, fluffy, and pale. Beat in the lemon juice and vanilla extract until combined. Finally, beat in the remaining ⅔ cup (80g) of icing sugar until the frosting is smooth, fluffy, and creamy.
- Assemble the cake: Place one cake layer on a serving plate and spread about 1 cup of frosting over the top, leaving a ½-inch border. Place the second layer on top, pressing gently to adhere. Spread a thin crumb coat of frosting over the entire cake, then chill for 15 minutes.
- Final frosting and decoration: Spread the remaining frosting over the top and sides using an offset spatula; create swooshes or leave a naked style showing cake edges as desired. For decoration, reserve about 3 tablespoons of frosting. Tint 2 tablespoons orange and 1 tablespoon green using food coloring, then pipe small carrot shapes on top using a plastic bag. Finish with a sprinkle of chopped walnuts or pecans.
Notes
- Do not over-mix the batter to ensure the cake remains tender and fluffy.
- You can skip the raisins if you prefer a nut-only carrot cake or want a less sweet version.
- Allow the cake layers to cool completely before frosting to prevent melting the cream cheese frosting.
- Use an offset spatula for easier, even frosting application and decoration.
- Make sure eggs and cream cheese are at room temperature for best mixing and airy frosting.
Nutrition
- Serving Size: 1 slice (approx. 1/10th cake)
- Calories: 410 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
