Carrot Cake Recipe
Make Carrot Cake Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Ingredients
Wet Ingredients
Optional Ingredients
Cream Cheese Frosting
Method
Preparation
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
Mix Dry Ingredients
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until well combined.
Combine Mixtures
Gradually add the wet mixture to the dry ingredients, mixing until just combined. If desired, fold in chopped nuts and raisins.
Baking
Bake the Cake
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, remove from the pans and transfer to a wire rack to cool completely.
Frosting
Prepare the Frosting
In a mixing bowl, beat together the softened cream cheese and unsalted butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth and fluffy.
Frost the Cake
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.