This Classic Carrot Cake recipe brings the perfect balance of sweetness, moisture, and spice, making it an irresistibly delicious treat. With its easy steps and simple ingredients, this cake boasts a tender crumb that’s richly flavored with cinnamon, nutmeg, and vanilla, and is packed with freshly shredded carrots. The cake is beautifully crowned with a light and tangy cream cheese frosting, complemented by a hint of lemon zest and juice for that perfect zesty finish.
Why You’ll Love This: This carrot cake is a timeless classic that never fails to impress. It’s the perfect dessert for those who love a cake that’s not overly sweet but is still rich in flavors and textures. The addition of homemade cream cheese frosting adds a luxurious touch that makes this cake a crowd-pleaser.
Perfect Occasion: Ideal for any gathering, from casual brunches to more festive occasions like birthdays and holidays. It’s a versatile dessert that can be dressed up or down depending on the event. This carrot cake is also a thoughtful and delightful homemade gift for friends and loved ones.
Decoration Tips: For an extra special touch, garnish the frosted cake with chopped nuts, additional lemon zest, or even edible flowers for a pop of color. You can also pipe the frosting on in decorative patterns for a more elegant presentation.
Ingredients:
For the Loaf:
- 1 cup and 5 tablespoons of flour
- 1/8 tsp salt
- 1 and 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 2 and 1/2 tsp baking powder
- 2 eggs, room temperature
- 1/2 cup of neutral oil
- 1 tsp vanilla extract
- 3/4 cup sugar
- 2 cups of shredded carrot
For the Cream Cheese Frosting:
- 80g of cream cheese
- 50ml whipped cream
- A bit of lemon zest and lemon juice
- 2 tbsp powdered sugar
Instructions:
- Start by sifting the flour, salt, cinnamon, nutmeg, and baking powder together. Set this mixture aside.
- Shred the carrots and set them aside as well.
- In a separate bowl, whisk the eggs and sugar until well combined. Incorporate the oil and vanilla extract, mixing until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined. Stir in the shredded carrots.
- Pour the batter into an 8×4 inch loaf pan for a taller cake or a 9×5 inch pan for a wider, shorter loaf. Adjust the baking time accordingly.
- Bake at 350°F (175°C) for about 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting.
- For the frosting, whisk together the cream cheese, whipped cream, lemon zest, lemon juice, and powdered sugar until fluffy.
- Frost the cooled cake and enjoy!
Indulge in the comforting flavors of this Classic Carrot Cake, a simple yet delightful dessert that promises to satisfy your sweet cravings with its moist texture and creamy frosting.
