Carrot cake Recipe

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 2 cups granulated sugar
• 1 1/4 cups canola or vegetable oil
• 4 large eggs
• 3 cups grated peeled carrots
• 1 cup coarsely chopped walnuts or pecans (optional)
• 1/2 cup raisins (optional)

For the cream cheese frosting:

• 1/2 cup butter (1 stick), softened
• 8 oz cream cheese (1 package), softened
• 1 teaspoon vanilla extract
• 4 cups powdered sugar (confectioners’ sugar)
• 1 to 2 tablespoons milk or cream, as needed for consistency

Instructions:

1. Prepare the cake batter:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
   • In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
   • In a larger bowl, beat together the sugar and oil until well combined. Add the eggs one at a time, beating well after each addition.
   • Gradually mix in the dry ingredients until just combined.
   • Stir in the grated carrots and, if using, the chopped nuts and raisins.
2. Bake the cake:
   • Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
3. Make the cream cheese frosting:
   • In a bowl, beat together the butter and cream cheese until smooth and creamy.
   • Add the vanilla extract and then gradually beat in the powdered sugar until the frosting is smooth and spreadable. If the frosting is too thick, beat in a tablespoon of milk or cream at a time to reach the desired consistency.
4. Assemble the cake:
   • If the cakes have domed on top, trim them with a serrated knife to make them flat and even.
   • Place one cake layer on your serving plate and spread a layer of frosting over the top.
   • Place the second cake layer on top of the first and apply a crumb coat (a thin layer of frosting over the whole cake to seal in crumbs). Chill for about 15 minutes to set the crumb coat.
   • After the crumb coat is set, continue frosting the cake with the remaining cream cheese frosting, decorating as desired.
5. Serve and enjoy:
   • Once the cake is fully frosted, you can garnish it with additional nuts if you like.
   • Refrigerate the cake until you’re ready to serve. Let it sit at room temperature for about 10-15 minutes before slicing for best flavor and texture.

Enjoy your homemade carrot cake!