Ultimate Moist Carrot Cake with Cream Cheese Frosting

Carrot Cake is a beloved classic in the realm of desserts, known for its moist texture, aromatic spices, and delightful sweetness. This versatile recipe allows you to create anything from a traditional two-layer cake to cupcakes, making it perfect for any occasion from casual gatherings to elaborate celebrations.

Ingredients

Cake:

• 2 cups plain flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 2 cups sugar
• 1 1/2 cups vegetable oil
• 4 large eggs
• 3 cups grated carrots (about 4-5 medium carrots)

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup margarine, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Nutritional Information (Per Cake):

• Calories: 8866.2
• Fat: 475.2g
  • Saturated Fat: 106.9g
• Cholesterol: 1095.5mg
• Sodium: 6564.8mg
• Carbohydrates: 1112.6g
  • Fiber: 18.5g
  • Sugar: 887.9g
• Protein: 71.9g

Cooking Instructions

1. Preparation:

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   • Preheat your oven to 350°F (175°C).
   • Grease and flour two 9-inch cake pans (or line with parchment paper), or prepare a 9×13-inch baking dish, or line 24 muffin tins with cupcake liners.

2. Mixing the Dry Ingredients:

   • In a mixing bowl, combine the plain flour, baking soda, salt, and cinnamon. Mix well to ensure even distribution of ingredients.

3. Preparing the Batter:

   • In another large bowl, whisk together the sugar and vegetable oil until well blended.
   • Add the eggs one at a time, beating well after each addition.

4. Incorporating the Carrots:

   • Gradually add the grated carrots to the wet mixture, stirring until evenly combined. The carrots add moisture and a natural sweetness to the cake.

5. Baking:

   • Pour the batter into your prepared pans or cupcake liners.
   • For cakes, bake in the preheated oven for approximately 40 minutes, or until a toothpick inserted into the center comes out clean. If making cupcakes, bake for 30-35 minutes.

6. Cooling and Frosting:

   • Remove the cakes from the oven and allow them to cool completely on wire racks before frosting.
   • For the cream cheese frosting: In a mixing bowl, blend together the softened cream cheese, margarine, powdered sugar, and vanilla extract until smooth and creamy.

7. Decorating:

   • Once the cakes are cool, frost them generously with the cream cheese frosting. The frosting’s creamy texture makes it ideal for piping decorative designs or simply spreading evenly across the cake.

Recipe Notes

• Versatility: This recipe’s flexibility allows you to adjust the batch size easily. Halve the ingredients for a smaller cake or double them for a larger gathering.
• Moisture and Flavor: The combination of grated carrots and cinnamon not only enhances the cake’s moisture but also infuses it with a warm, comforting flavor profile.
• Storage: Store any leftover cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture and flavor.

Conclusion

This Carrot Cake recipe is a testament to the beauty of simplicity and versatility in baking. Whether you’re craving a classic two-layer cake, a convenient sheet cake, or portable cupcakes, this recipe delivers on both flavor and ease of preparation. With its luscious cream cheese frosting and moist crumb, it’s sure to become a staple in your dessert repertoire, perfect for both everyday indulgences and special occasions alike.