Introducing our irresistible classic carrot cake – a moist, soft loaf bursting with warm spices, fresh grated carrots and just the right amount of sweetness. Filled with a rich, creamy cream cheese frosting, this cake brings all the comforting flavors you love in every bite. Whether you’re making it for a family gathering, a weekend brunch, or simply enjoying it with your afternoon coffee, this carrot cake is the perfect balance of comfort and indulgence. It’s easy to make, packed with healthy ingredients and sure to be a hit on any table!

This classic carrot cake is a delicious, full-flavored dessert. The natural sweetness of carrots pairs perfectly with the warmth of cinnamon and nutmeg, creating a comforting, welcoming taste in every bite. Each slice is soft and moist, with a hint of vanilla that ties it all together. The cream cheese filling adds a tangy richness that complements the subtle spice of the cake, balancing the sweetness with a creamy, smooth finish. It’s a harmonious blend of earthy, sweet, and spicy flavors, making this cake an irresistible treat for any occasion!

INGREDIENTS YOU NEED:

• Vegetable Oil 
•  Granulated Sugar 
•  Eggs 
•  Vanilla 
•  All-purpose Flour 
•  Baking powder 
•  Baking soda 
•  Salt 
•  Cinnamon 
•  Crushed Pineapples 
•  Carrots 
•  Chopped Pecans or any kind of nuts you like 
•  Unsalted Butter 
•  Cream Cheese 
•  Powdered Sugar

Tips for the best CARROT CAKE

Here are some tips for making the best carrot cake:

1. Use fresh carrots: Grate your own fresh carrots for the best texture and moisture. Pre-shredded carrots tend to be too dry and don’t mix well into the batter.
2. Do not overmix the batter: after adding the dry ingredients, mix until combined. Overmixing can make the cake dense instead of light and fluffy.
3. Measure ingredients carefully: For the perfect balance of moisture and texture, make sure to accurately measure the flour, sugar, and other ingredients. Sift and level the flour for best results.
4. Add texture with ingredients: For added flavor and texture, you can add chopped walnuts, raisins, or shredded coconut. Walnuts or pecans pair wonderfully with the spices in carrot cake.
5. Room temperature ingredients: Make sure the eggs, butter, and cream cheese (for the frosting) are at room temperature. This helps create a smoother, more stable batter and frosting.
6. Let cool completely: Before frosting, let the dessert cool completely. This ensures that the frosting stays creamy and doesn’t melt on the cake.
7. Add spices: If you like a more intense flavor, increase the amount of cinnamon or add a pinch of ginger or cloves to enhance the warm, spicy notes.

8. Don’t overbake the cake: keep an eye on it as it cooks. Cooking it for a long time will dry it out. Check for doneness by inserting a toothpick.

CLASSIC CARROT LOAF CAKE

Bakeanna

Introducing our irresistible classic carrot cake – a moist, soft loaf bursting with warm spices, fresh grated carrots and just the right amount of sweetness.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 8 SERVINGS

Ingredients

  

THE BATTER

• 3/4 cup vegetable oil
• 1 cup sugar
• 2 eggs at room temperature
• 1 cup all-purpose flour sifted
• 1 tsp baking powder sifted
• 1 tsp baking soda sifted
• 1/2 tsp salt
• 1 tbsp ground cinnamon
• 1 1/2 cup shredded carrots
• 1/2 small can of crushed pineapples lightly drained
• Chopped pecans for topping optional

THE CREAM CHEESE FROSTING

• 1/2 stick unsalted butter at room temperature
• 180 g cream cheese at room temperature
• 1 pack vanilla
• 2 cups powdered sugar

Instructions

 

• Preheat your oven to 175°C. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal later.
• In a large bowl, whisk together the granulated sugar, vegetable oil, and 2 large eggs until smooth. Stir in 1 teaspoon of vanilla extract.
• Add in all the dry ingredients and mix.
• Add in the pineapples and carrots and mix till combined.
• Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
• Place the pan in the oven and bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Allow the cake to cool in the pan for about 10 minutes, then use the parchment overhang to lift the cake out and transfer it to a wire rack to cool completely.
• While the cake cools, beat together the softened cream cheese, unsalted butter, powdered sugar and vanilla.
• Once the cake is completely cooled, drizzle the cream cheese glaze over the top. Slice and enjoy!

Keyword CAKES, carrot cake, carrots, CREAM CHEESE, FROSTING

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