Carrot Cake Recipe

The origins of carrot cake can be traced back to mediaeval times, when sugar and sweeteners were scarce and expensive. During this time, people would use vegetables like carrots to add natural sweetness and moisture to their cakes. Over time, the recipe for carrot cake evolved and became a popular dessert in the United States during the 1960s and 1970s. Today, it remains a beloved classic that’s perfect for any occasion. So why not try making your own authentic carrot cake and taste the history for yourself?

Carrot Cake Recipe

If you're a fan of delicious desserts that are both sweet and savory, then you'll love this authentic Carrot Cake recipe! Made with freshly grated carrots, warm spices, and a rich cream cheese frosting, this cake is perfect for any occasion. Whether you're celebrating a special event or just want to treat yourself to something tasty, this classic recipe is sure to satisfy.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 4 people

Calories 400 kcal

Equipment

• Mixing bowl
• Whisk
• 8-Inch Round Cake Pan
• Non-Stick Cooking Spray

Ingredients

  

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For The Cake:

• 1 cup All-Purpose Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Ginger
• 1/4 tsp Ground Nutmeg
• 1/2 cup Granulated Sugar
• 1/2 cup Vegetable Oil
• 2 Eggs Large
• 1 tsp Vanilla Extract
• 1 1/2 cup Carrots Shredded

For The Frosting:

• 4 oz Cream Cheese At Room Temperature
• 2 tbsp Unsalted Butter At Room Temperature
• 1 cup Powdered Sugar
• 1 tsp Vanilla Extract

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Instructions

 

For the cake:

• Preheat the oven to 350°F.
• Grease an 8-inch round cake pan with non-stick cooking spray.
• In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, and ground nutmeg.
• In another mixing bowl, beat the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
• Fold in the shredded carrots.
• Add the dry ingredients to the wet ingredients and stir until just combined.
• Pour the cake batter into the prepared cake pan and smooth it out with a rubber spatula.
• Bake the cake for 30 minutes or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

For the frosting:

• In a mixing bowl, beat the cream cheese and unsalted butter with an electric mixer until smooth.
• Add the powdered sugar and vanilla extract and beat until well combined.
• Frost the cooled cake with the cream cheese frosting.

Notes

Serve this cake with a cup of tea or coffee for an extra special treat. Enjoy!

Nutrition

Serving: 0.25recipeCalories: 400kcalCarbohydrates: 43gProtein: 5gFat: 24gSaturated Fat: 7gCholesterol: 92mgSodium: 270mgFiber: 2gSugar: 32g

Keyword carrot, Carrot Cake, cinnamon, ginger, nutmeg

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