Carrot Cake

Moist, tender, and perfectly spiced, this carrot cake is loaded with grated carrots, optional pineapple, nuts, and raisins, all layered with rich, creamy cream cheese frosting. Perfect for birthdays, holidays, or any celebration!

📝 Ingredients

Dry Ingredients

• 3 cups (375g) all-purpose flour

• 3 tsp baking powder

• 1½ tsp baking soda

• 2 tsp ground cinnamon

• 1 tsp ground nutmeg

• 1 tsp mixed spice

• ½ tsp salt

Wet Ingredients

• 1 cup (200g) granulated sugar

• 1 cup (200g) brown sugar

• 1 cup (240ml) vegetable oil

• 4 large eggs

• 1 tbsp vanilla extract

• ½ cup (120ml) milk

Mix-ins

• 3 cups (360g) freshly grated carrots

• ½ cup (100g) crushed pineapple, well drained (optional)

• 1 cup (100g) chopped walnuts or pecans (optional)

• ½ cup (70g) raisins (optional)

Cream Cheese Frosting

• 400g cream cheese, softened

• 200g unsalted butter, softened

• 4 cups (480g) powdered sugar

• 1 tbsp vanilla extract

🔥 Directions

1️⃣ Prepare the Cake Pans

1. Preheat oven to 170°C (340°F).

2. Line three 8-inch round cake pans with parchment paper and lightly grease the sides.

2️⃣ Make the Wet Mixture

1. In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until smooth and well combined.

2. Add eggs, vanilla extract, and milk, mixing until creamy and uniform.

3️⃣ Combine Dry Ingredients

1. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, mixed spice, and salt.

2. Gradually fold the dry ingredients into the wet mixture until just combined — do not overmix.

4️⃣ Add Mix-ins

1. Fold in the grated carrots.

2. If using, fold in pineapple, nuts, and/or raisins.

5️⃣ Bake the Cakes

1. Divide the batter evenly among the three prepared pans.

2. Smooth the tops with a spatula.

3. Bake for 25–32 minutes, or until a skewer inserted in the center comes out clean.

4. Remove from oven and allow the cakes to cool completely before frosting.

Cream Cheese Frosting

1. Beat softened cream cheese and butter together until smooth and fluffy.

2. Gradually add powdered sugar, beating until thick and creamy.

3. Mix in vanilla extract.

Assemble the Cake

1. Place the first cake layer on a serving board or plate. Spread a generous layer of frosting evenly over the top.

2. Place the second layer on top and frost again.

3. Add the third layer and cover the top and sides with frosting.

4. Decorate with chopped nuts, coconut flakes, or simple piping if desired.

⏱️ Time

• Prep Time: 30 minutes

• Bake Time: 25–32 minutes per layer

• Total Time: ~1 hour 30 minutes (including cooling)

🌟 Tips & Variations

• Extra Moisture: Use pineapple or substitute part of the oil with unsweetened applesauce.

• Spice Adjustment: Adjust cinnamon, nutmeg, and mixed spice to taste.

• Nut-Free Option: Simply omit the nuts.

• Make-Ahead: Frosted cake keeps well in the fridge for up to 4 days. Bring to room temperature before serving.

• Mini Cakes or Cupcakes: Divide batter into muffin tins for carrot cake cupcakes; bake ~20–25 minutes.