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- 2 cups all-purpose flour - 2 cups granulated sugar - 1 cup vegetable oil - 3 cups grated carrots The main ingredients create a rich and moist cake. The flour gives structure, while the sugar adds sweetness. Vegetable oil keeps the cake soft. Grated carrots bring natural sweetness and moisture. - Baking soda and powder - Ground spices: cinnamon and nutmeg - Optional mix-ins: walnuts and raisins Baking soda and powder help the cake rise. Cinnamon and nutmeg add warm flavor. You can mix in walnuts and raisins for texture and taste. They also enhance the overall flavor profile. - 8 oz cream cheese - 1/2 cup unsalted butter - 4 cups powdered sugar - Vanilla extract and milk For the frosting, cream cheese and butter create a smooth base. Powdered sugar sweetens and thickens the mix. Vanilla extract adds depth, and milk adjusts the texture. This frosting complements the cake perfectly. First, preheat your oven to 350°F (175°C). While the oven warms up, grease and flour two 9-inch round cake pans. This step keeps the cake from sticking. Next, take a large bowl and combine the dry ingredients. Whisk together 2 cups of all-purpose flour, 2 cups of granulated sugar, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. Mix well for even flavor. In a separate bowl, whisk together 1 cup of vegetable oil and 4 large eggs. Beat them until they blend well. Gradually add this oil and egg mixture to the dry ingredients. Stir until just combined. Be careful not to overmix. Now, fold in 3 cups of grated carrots, 1 cup of crushed pineapple (drained), and optional ingredients like 1/2 cup of chopped walnuts or 1/2 cup of raisins. These add great taste and texture. Pour the batter evenly into your prepared cake pans. Bake in the preheated oven for about 25 to 30 minutes. A toothpick inserted in the center should come out clean when done. After baking, let the cakes cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely. This cooling step is crucial for the frosting to stick later. To make a moist carrot cake, fresh ingredients are key. When you use fresh carrots, they add natural moisture. Old or dried-out carrots can make your cake dry. Always choose firm, vibrant carrots for the best results. Next, measure your flour correctly. Too much flour will lead to a dense cake. I recommend spooning the flour into your measuring cup and leveling it off. This way, you won’t pack it down and end up with a dry cake. For a smooth cream cheese frosting, ensure your cream cheese and butter are at room temperature. This helps them blend well. If the frosting is too thick, add a splash of milk. Mix until it reaches your desired consistency. When it comes to decorating, let your creativity shine! You can sprinkle chopped walnuts or grated carrots on top. This adds a nice touch and makes the cake look appealing. To slice and serve your cake, use a sharp knife. Clean the knife between slices for neat cuts. I suggest serving the cake at room temperature for the best flavor. Pair your carrot cake with a warm cup of tea or coffee. The flavors complement each other beautifully. You can also serve it with a scoop of vanilla ice cream for a delightful treat. {{image_2}} You can easily make this carrot cake healthier. Start by swapping all-purpose flour for whole wheat flour. This change adds more fiber and nutrients without losing flavor. Another smart swap is using unsweetened applesauce instead of some oil. It keeps the cake moist but cuts down on fat. You can replace half of the oil with applesauce. This small change makes a big difference! Want to mix things up? Add some shredded coconut to the batter. It gives the cake a nice chew and a tropical taste. You can also add a bit of orange zest. Just a teaspoon can brighten up the flavor. It adds freshness and pairs well with the carrots. Don’t forget to experiment with spices! You can try adding ginger or cloves for a warm kick. This gives your cake a unique twist. If you need gluten-free options, you can use a gluten-free flour blend. Make sure to check the blend for the best results. It keeps the texture light and fluffy. For vegan adaptations, replace the eggs with ground flaxseed mixed with water. Use plant-based butter and cream cheese for frosting. This way, everyone can enjoy this tasty treat! To keep your carrot cake fresh, allow it to cool completely. Once cool, wrap it in plastic wrap. This helps lock in moisture and flavor. If you have cream cheese frosting, store the cake in the fridge. Cover it with foil or place it in an airtight container. At room temperature, the cake stays fresh for about three days. If you want to keep it longer, freezing is a great option. Wrap the cake tightly in plastic wrap and then in foil. This keeps it safe from freezer burn and preserves its taste. When you reheat the cake, add a little moisture. Place a damp paper towel over the cake. Heat it in the microwave for about 10-15 seconds. If the cake was frozen, let it thaw in the fridge overnight before reheating. After freezing, the frosting may lose its texture. Consider making a fresh batch of frosting to ensure a creamy finish. You can use several egg alternatives. For each egg, try: - 1/4 cup unsweetened applesauce - 1/4 cup mashed banana - 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water These options help bind the cake and keep it moist. Using applesauce adds a slight sweetness. Flaxseed provides healthy fats and fiber. Yes, you can use various nuts. Some great options are: - Pecans - Almonds - Hazelnuts Each nut gives a unique taste and crunch. Make sure to chop them into small pieces. This helps distribute the flavor evenly throughout the cake. To restore moisture, you can: - Brush the cake layers with simple syrup - Serve with a dollop of cream cheese frosting Simple syrup is made by mixing equal parts sugar and water. Heat until the sugar dissolves. Brush it over the cooled cake layers for added moisture. To frost a layered cake evenly, follow these steps: 1. Place one cake layer on a plate. 2. Spread a thin layer of frosting on top. 3. Add the second layer and frost the top and sides. Use a spatula for smooth edges. If you want a clean look, chill the frosted cake for a bit before adding more frosting. You can find the complete recipe for Classic Cream Cheese Frosted Carrot Cake [here](#). It includes detailed instructions and tips for perfect results. You now have the tools to make a classic carrot cake with cream cheese frosting. We covered key ingredients, step-by-step instructions, and helpful tips. Don't forget to explore variations that suit your taste or dietary needs. Whether you're baking for a special occasion or just a treat, this cake will impress. Try out what you've learned, and enjoy every delicious bite!

Classic Cream Cheese Frosted Carrot Cake

Indulge in the deliciousness of carrot cake bliss with cream cheese frosting! This recipe combines fluffy layers of moist carrot cake with a rich, creamy frosting that's irresistible. Perfect for celebrations or a cozy dessert at home, it’s easy to follow with simple ingredients. Ready to treat yourself to a slice of heaven? Click through to explore the full recipe and bring this delightful cake to your table!
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Ingredients
  

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup vegetable oil

4 large eggs

3 cups grated carrots (about 6 medium carrots)

1 cup crushed pineapple, drained

1/2 cup chopped walnuts (optional)

1/2 cup raisins (optional)

For Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

1 tablespoon milk (optional for consistency)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

    In a large bowl, whisk together flour, sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.

      In another bowl, combine the vegetable oil and eggs. Beat until well mixed.

        Gradually add the oil and egg mixture to the dry ingredients, stirring until just combined.

          Fold in the grated carrots, crushed pineapple, and optional walnuts and raisins.

            Divide the batter evenly between the prepared cake pans.

              Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

                Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

                  While the cakes are cooling, prepare the cream cheese frosting. In a bowl, beat the softened cream cheese and butter together until smooth.

                    Gradually add the powdered sugar, mixing well. Stir in the vanilla extract and milk if needed for a smoother consistency.

                      Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of cream cheese frosting over the top, then place the second cake layer on top.

                        Frost the top and sides of the cake with the remaining cream cheese frosting.

                          Optionally, decorate the top with additional walnuts and grated carrots for garnish.

                            Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 12 slices