Deliciously flavorful moist homemade Carrot cake with a velvety cream cheese frosting. Easy to make from scratch.
This simple homemade carrot cake is made from scratch with ingredients always available in your pantry. So you can bake this cake when you feel the mood for baking without having to go shopping!
It is a very versatile recipe too. Its easy to omit the nuts, raisins or the coconut if you are not that keen on using them…..or if you are just lazy to go shopping just for that one ingredient!
In a nutshell
|Taste||There is a warm and comforting flavor to this cake. And with a velvety cream cheese frosting…feels like home!|
|Texture||Super moist and occasionally crunchy with a silky smooth cream cheese frosting. Irresistible all time favourite!|
|Perfect for???||Anywhere, any place, any time!|
In today’s recipe, the grated carrots might look like a lot. But once your cake is done…believe me… you will not regret it. And also what better way to eat our servings of veggies for the day!!
This cake is delicious even without the frosting but the cream cheese frosting turns an already yummy cake even yummier!
The best thing about this awesome cake is that you can make this cake a day before! And even better news….the carrot cake tastes way better the next day with all those flavors soaked in!!
No last minute work involved when you have people coming over!
Homemade Carrot cake
Deliciously flavorful moist homemade Carrot cake with a velvety cream cheese frosting.
- For the cake
- 1 cup sugar
- 1 cup brown sugar
- 2 cups flour
- ½ tsp salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tsp cinnamon powder
- 300 grams carrot, grated
- 1 ½ cup vegetable oil
- 4 eggs
- 2 tsp vanilla essence
- ½ cup raisins
- ½ cup nuts, toasted and chopped
- ½ cup coconut shredded
- For the cream cheese Frosting
- 1 stick butter (110 grams), softened
- 8 oz (226 grams) cream cheese, softened
- 3 cups powdered sugar
- 2 teaspoon vanilla essence
- Pinch of salt
For the Carrot cake
Preheat the oven to 170°C (330°F). Line a 9” x 13” pan with aluminum foil so it is easy to take the cake out of the pan. Grease the aluminum foil for the cake to not stick.
In a medium bowl, sift the flour baking soda, baking powder, cinnamon powder and salt. Keep aside.
In a separate bowl, beat in the oil, eggs, brown sugar and white sugar until well blended.
Now add the sifted dry ingredients along with the vanilla essence. Beat on low until well combined. Do not over beat the mixture.
Now fold in the nuts, raisin, coconut and carrot and mix till well combined.
Pour the batter into the baking pan. Bake it for 45 minutes or until a toothpick when inserted comes out clean.
Allow to cool in the pan for 10 minutes before removing from the pan.
Now let the cake cool completely on a wire rack before frosting.
For the Cream Cheese Frosting
Once the cake is completely cooled, with a hand mixer beat in the cream cheese and butter until incorporated.
Mix in the vanilla essence and salt.
Add a cup at a time of sugar and mix well until combined.
Now slather the cake generously with cream cheese using a spatula.
Garnish with chopped, toasted nuts.
• It may seem the carrots are more but when the final cake is done you will be happy you made a good decision.
• Reduce the nuts, coconut and raisins if you are not a big fan of them.
• Before frosting the cake, be sure the carrot cake is completely cooled. This prevents the frosting from becoming a mess.