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Moist Homemade Carrot Cake

Delightful Moist Homemade Carrot Cake with Creamy Frosting

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This moist homemade carrot cake brings a delightful experience to any gathering with its creamy frosting and tender crumb.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with gluten-free baking blend
  • 1.5 cups Granulated Sugar Consider using less refined sugar
  • 2 teaspoons Baking Powder Ensure freshness
  • 1 teaspoon Baking Soda Ensure freshness
  • 1 tablespoon Ground Cinnamon Adjust to your taste
  • 0.5 teaspoon Freshly Grated Nutmeg Adjust to your taste
  • 1 pinch Salt Balances sweetness
  • 1 cup Vegetable Oil Using oil instead of butter ensures moisture
  • 4 large Eggs Room temperature preferred
  • 3 cups Finely Grated Carrots Freshly grated works best
  • 1 cup Chopped Nuts Walnuts or Pecans, optional
  • 1 cup Pineapple Optional for moisture
For the Frosting
  • 8 ounces Cream Cheese Softened for easy mixing
  • 2 cups Powdered Sugar Adjust according to preference

Equipment

  • Oven
  • Mixing Bowl
  • Spatula
  • Cake Pans
  • Wire Rack
  • whisk
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a mixing bowl, combine all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, nutmeg, and salt. Whisk thoroughly for 2 minutes.
  3. In a separate bowl, whisk together vegetable oil, eggs, and grated carrots until smooth.
  4. Gradually pour the wet mixture into the dry ingredients, folding them together until just combined. Optional: fold in chopped nuts or pineapple.
  5. Divide the batter evenly between the two prepared pans and smooth the tops.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. Beat the softened cream cheese with powdered sugar until creamy and smooth.
  9. Frost the cooled cake layers with cream cheese frosting as desired.
  10. Slice and serve at room temperature.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 300mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For best results, ensure ingredients are at room temperature and avoid overmixing the batter to maintain moisture.

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