Classic Fluffy Carrot Cake
With its outstanding spice flavour, super moist crumb, carrot shreds that melt into the batter, and velvety cream cheese frosting, this is truly the best fluffy carrot cake recipe you will ever try. Top this cake with extra carrot shreds and walnuts; one of the best spring desserts out there!
Ingredients
- Cooking Spray
- 3 Cups All Purpose Flour
- 1 Cup Granulated Sugar
- 1 Cup Light Brown Sugar
- 1 Tablespoon Baking Soda
- 1 Tablespoon Cinnnamon
- 1 Teaspoon Ground Ginger
- 1/2 Teaspoon Ground Clove
- Pinch Salt
- 1 1/2 Cup Olive Oil
- 4 Eggs
- 1 Tablespoon Vanilla Extract
- 2 Cups Carrots, grated
- 1 1/2 Walnuts, chopped
- 1 Cup Sweetened Shredded Dried Coconut
- 1 Cup Crushed Pineapple, drained
- 1/2 Cup Raisins
Cream Cheese Frosting
- 12 oz Cream Cheese, softened
- 1/2 Cup Unsalted Butter, softened
- 3 3/4 Cup Powdered Sugar
- 1 Tablespoon Vanilla Extract
- 1/2 Tablespoon Lemon Juice
- Extra Grated Carrot and Walnuts to Decorate, optional*
Instructions
- Preheat oven to 350 degrees F.
- Start by whisking together flour, both sugars, spices, salt, and baking soda in a mixing bowl.3 Cups All Purpose Flour, 1 Cup Granulated Sugar, 1 Cup Light Brown Sugar, 1 Tablespoon Baking Soda, 1 Tablespoon Cinnnamon, 1 Teaspoon Ground Ginger, 1/2 Teaspoon Ground Clove, Pinch Salt
- In a separate large bowl, whisk together olive oil, eggs and vanilla together until a cohesive mixture forms.1 1/2 Cup Olive Oil, 4 Eggs, 1 Tablespoon Vanilla Extract
- Sift the dry ingredients into the wet ingredients bowl. Use a spatula to gently mix the batter together; It will be thick at first.
- Next, stir in the walnuts, carrots, coconut, pineapple and raisins. Gently stir the mix-ins into the batter, and try not to over-mix.2 Cups Carrots, grated, 1 1/2 Walnuts, chopped, 1 Cup Sweetened Shredded Dried Coconut, 1 Cup Crushed Pineapple, drained, 1/2 Cup Raisins
- Spray two 9-inch circular baking pans with cooking spray. Divide the batter in two and add the batter to both baking pans. Place in the oven and bake for 50 minutes or until a toothpick comes out with a few crumbs on it. Cool cake for at least 1 hour.Cooking Spray
- Once the cake is completely cooled, it's time to make the cream cheese frosting. Make sure to cool the cake completely before adding the icing on top, or else the frosting will melt. In a mixing bowl add softened cream cheese and butter. Use a hand mixer or stand mixer if you have one and whip the cream cheese and butter together until soft and fluffy.12 oz Cream Cheese, softened, 1/2 Cup Unsalted Butter, softened, 3 3/4 Cup Powdered Sugar, 1 Tablespoon Vanilla Extract, 1/2 Tablespoon Lemon Juice
- Once the cream cheese and butter is creamy and incorporated together, add vanilla extract and lemon juice then gradually add in the powdered sugar, using the mixer to whip the sugar in. Keep whipping until the frosting is nice and smooth and no lumps appear.
- To decorate the cake, take one of the cake layers and place on a plate. Add the cream cheese frosting to the top and spread an even layer. Add the second cake layer on top, then continue to add frosting to the top and sides. Take you time and try to spread the frosting evenly on all sides and on top.
- Once the frosting is added, add more grated carrots and walnuts on top. Optionally, you can chill the cake for 2 hours before serving (or make this cake in advance) or you can eat it right away. Enjoy! :)Extra Grated Carrot and Walnuts to Decorate, optional*
Video
Notes
u003cliu003eThis cake will last up to 5 days in the fridge. Cover the cake with plastic wrap or a cake container if you have one. This can be made in advance, and is preferred to be chilled before serving.u003c/liu003e
Nutrition
Calories: 300kcal
Tried this recipe?Let us know how it was!