Are you craving a moist, delicious carrot cake that's perfect for sharing? Look no further! This recipe delivers a perfectly spiced, wonderfully textured 9x13 inch carrot cake, ideal for potlucks, birthdays, or simply a sweet treat for the family. It's surprisingly easy to make, even for beginner bakers, making it a fantastic addition to your healthy meal repertoire. This easy recipe uses readily available ingredients, ensuring a quick dinner dessert or anytime treat. Get ready to bake up a batch of homemade happiness!
Ingredients:
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For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1 cup chopped walnuts or pecans (optional)
- 1 cup crushed pineapple, drained (optional)
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For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This ensures your cake releases easily and prevents sticking.
Making the Cake Batter:
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This step helps distribute the dry ingredients evenly.
- In a separate bowl, combine the sugar, oil, eggs, and vanilla extract. Beat well until light and fluffy. This incorporates air for a lighter cake.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the grated carrots, nuts (if using), and pineapple (if using).
Baking the Carrot Cake:
- Pour the batter into the prepared 9x13 inch pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it during the last 5 minutes to prevent over-baking.
Making the Cream Cheese Frosting:
- While the cake is still warm, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the vanilla extract and salt.
Frosting and Serving:
- Once the cake has cooled completely, frost it with the cream cheese frosting. Allow the frosting to set slightly before cutting and serving.
Tips for the Best Carrot Cake:
- Fresh is Best: Use fresh carrots for the best flavor and moisture.
- Don't Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Cool Completely: Let the cake cool completely before frosting to prevent the frosting from melting.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Variations:
- Spice it Up: Add a pinch of ginger or cardamom for an extra layer of warmth.
- Chocolate Swirl: Add ½ cup of melted chocolate chips to the batter for a delicious twist.
- Different Nuts: Try using chopped pecans, walnuts, or even macadamia nuts.
- Cream Cheese Filling: Add a layer of cream cheese filling between two layers of cake.
Nutritional Information (per serving, approximate):
- Calories: 300-350
- Fat: 15-20g
- Saturated Fat: 5-7g
- Cholesterol: 50-70mg
- Sodium: 150-200mg
- Carbohydrates: 35-45g
- Fiber: 2-3g
- Sugar: 20-25g
- Protein: 4-5g
Enjoy your delicious homemade carrot cake! This recipe is perfect for satisfying your sweet tooth while also providing a healthy and delicious treat. It's a guaranteed crowd-pleaser, no matter the occasion. Let me know in the comments how yours turns out!