Print

Classic Carrot Cake

Classic Carrot Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful experience of making a Classic Carrot Cake, a dessert that’s as pleasing to the palate as it is to the eye. This cake boasts a fluffy texture infused with warm spices, making it an ideal choice for birthdays, holidays, or simply when you’re craving something sweet. Topped with a rich vanilla cream cheese frosting, each slice offers a perfect balance of sweetness and spice. Whether served at a festive gathering or enjoyed during a cozy afternoon tea, this cake promises to bring joy to any occasion.

Ingredients

Scale
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/8 tsp cloves
  • 1/2 cup melted coconut oil (or vegetable oil)
  • 1 1/4 cups sugar
  • 2 large eggs (room temperature)
  • 3/4 cup low-fat buttermilk (room temperature)
  • 2 tsp vanilla extract
  • 2 cups grated carrots
  • For frosting: 16 oz cream cheese
  • 1/2 cup unsalted butter
  • powdered sugar

Instructions

  1. Preheat your oven to 350°F and prepare two 8-inch round cake pans with nonstick spray.
  2. In one bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  3. In another bowl, mix melted coconut oil, sugar, eggs, buttermilk, and vanilla until smooth. Combine with dry ingredients and fold in grated carrots.
  4. Divide batter between pans and bake for about 26–28 minutes or until a toothpick comes out clean.
  5. Allow cakes to cool completely on a wire rack before frosting.
  6. For the frosting: Beat cream cheese and butter until creamy; add salt and vanilla, then gradually incorporate powdered sugar until smooth.
  7. Assemble by frosting between layers and around the sides of the cake.

Nutrition

Find it online: https://recipesbypenelope.com/classic-carrot-cake/