Carrot Cake

This is the classic Carrot Cake recipe that you will tuck into your recipe book and use over and over again. It is my absolute favorite recipe for homemade Carrot Cake and will likely become a family favorite. Bringing you rave reviews for its flavor and smooth, rich cream cheese frosting.

Although I make variations of this recipe all year (muffins most often), Easter is my favorite time to make carrot cake. For me – Easter just isn’t the same without it. This two-layer, flavorful cake with a smooth, rich cream cheese frosting, brings back so many warm memories of Easter past.

What You Need For Two Layer Carrot Cake

Most ingredients are typical cake ingredients that you likely already have on hand. Let’s grab what you need and get baking.

• Flour – If you need a gluten free option – I love the brand Cup4Cup. It is exactly what it’s name implies – You can swap all purpose flour out 1:1.
• Baking powder
• Baking soda
• Ground cinnamon -One of my favorite spices because it adds a touch of warm, sweet flavor that reminds me of my grandma’s kitchen.
• Ground ginger
• Salt
• Brown sugar – light or dark will do but I love the bolder flavor of dark
• Eggs
• Canola oil
• Vanilla extract
• Apple cider vinegar
• Shredded carrot
• Raisins – dark or golden work equally as well. Reviews from my children say golden are better.
• Cream cheese
• Powdered sugar

Does Carrot Cake Have To Have Rasins and Nuts?

This is completely up to you. Raisins and nuts are a matter of taste (or for some, an allergy). If your family doesn’t like raisins or someone has a nut allergy – omit them accordingly. The recipe will be just as yummy without them.

How To Make Carrot Cake

Preheat oven to 350°

1. Preheat oven to 350°
2. Prep two 8-inch round baking pans with cooking spray and line the bottom with a circle of parchment.
3. Combine flour, baking powder, baking soda, cinnamon, ginger, and salt in a medium bowl.
4. Combine brown sugar, eggs, oil, vanilla, and apple cider vinegar in a large bowl.
5. Add flour mixture to brown sugar mixture; stir until just combined. Stir in carrot and raisins. Evenly divide batter between the two prepared baking pans.
6. Bake at 350° for 35 minutes or until a pick inserted in the center comes out clean.
7. Let cakes cool completely. This is an important step. Do not frost while cakes are still warm, or you frosting will melt off of the cake.
8. In the meantime, whip cream cheese in a medium bowl with an electric mixer. Add powdered sugar, one cup at a time, until well combined.
9. Spread half of cream cheese frosting over the top of one of the cooled cakes. Top with the other cake and spread the remaining frosting over the top.
10. Chill or serve immediately.

This carrot cake is an easy way to transform your holiday dessert table into a celebration all of its own.

Other Holiday Baking Recipes For You To Enjoy

• Persimmon Rose Tart with Spiced custard
• Biscoff Cookie Recipe
• Peppermint Macarons

Your Essential Kitchen Tools

Royalty Art 4-in-1 Cake Stand with Dome

Wilton Aluminum 8-Inch Round Cake Pan Set, 2-Piece

Cup 4 Cup Gluten Free Multipurpose Flour

Carrot Cake

A flavorful two-layer carrot cake with a smooth, rich cream cheese frosting. Easter just isn't the same without carrot cake

Print Recipe Pin Recipe

Course Dessert

Servings 12

Ingredients

  

I N G R E D I E N T S:

• 2 cups flour (or gluten-free flour cup for cup alternative)
• 1 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1 tsp. salt
• 1 cup brown sugar
• 3 large eggs
• 1 cup organic canola oil
• 3 tsp. vanilla extract
• 1 tsp. apple cider vinegar
• 2 1/2 cups freshly shredded carrot
• 1/2 cup raisins
• 8 oz cream cheese
• 3 cups powdered sugar

Instructions

 

M E T H O D:

• Preheat oven to 350°
• Prep two 8-inch round baking pans with cooking spray and line the bottom with a circle of parchment.
• Combine flour, baking powder, baking soda, cinnamon, ginger, and salt in a medium bowl.
• In a large bowl, combine brown sugar, eggs, oil, vanilla, and apple cider vinegar.
• Add flour mixture to brown sugar mixture; stir until just combined. Stir in carrot and raisins. Evenly divide batter between the two prepared baking pans.
• Bake at 350° for 35 minutes or until a pick inserted in the center comes out clean. Let cakes cool completely.
• In the meantime, whip cream cheese in a medium bowl with an electric mixer. Add powdered sugar, one cup at a time, until well combined.
• Spread half of cream cheese frosting over the top of one of the cooled cakes. Top with the other cake and spread the remaining frosting over the top.
• Chill or serve immediately.

Keyword cake, carrot cake, carrot recipe, carrots, easter, easter recipes, easy recipes, family recipes