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Carrot Cake

A classic and moist carrot cake recipe, perfect for any occasion. This cake is packed with flavor and topped with a delicious cream cheese frosting.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 3 cups grated carrots
  • 1 cup chopped walnuts or pecans (optional) optional
Frosting
  • Cream cheese frosting (optional) optional

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, combine the sugar, oil, eggs, and vanilla extract. Beat well.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  5. Stir in the grated carrots and nuts (if using).
  6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  8. Frost with cream cheese frosting (optional) once the cake is completely cool.

Notes

For a richer flavor, consider adding raisins or pineapple to the batter.