Description
A moist and delicious homemade carrot cake recipe with a classic spiced flavor and creamy frosting.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups grated carrots (about 4–5 medium carrots)
- 1 cup chopped pecans or walnuts (optional)
- 1/2 cup raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice.
- In a separate bowl, beat together the granulated sugar and vegetable oil.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the grated carrots, chopped nuts, and raisins (if using).
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Prepare your favorite cream cheese frosting and spread it over the cooled carrot cake.
Notes
- For an extra moist carrot cake, ensure your carrots are finely grated.
- You can substitute pineapple chunks for raisins for a different flavor profile.
- Toast nuts before adding them for a richer flavor.
- Adjust spices to your preference for a more or less spiced carrot cake.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
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