Carrot Cake
Hey there! So, this carrot cake recipe I’m about to share has been in my family for generations. Okay, maybe not generations, but I’ve made it enough times that it feels like it. The first time I made it, I was trying to impress my future in-laws. Safe to say, they were more impressed with the cake than my cooking skills at that time!
Why You’ll Love This
I make this whenever I need a dessert that says ‘I care,’ but without spending all day in the kitchen. My family goes crazy for it because it’s moist (that word again, sorry!), creamy, and just sweet enough. And honestly, it’s the one cake where I don’t mind a few imperfections.
Ingredients
- 2 cups all-purpose flour (or whole wheat flour, which I sometimes sneak in)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (I think a pinch more never hurts)
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup vegetable oil (I’ve subbed in applesauce for a lighter version)
- 1 cup granulated sugar
- 1/2 cup brown sugar (because why not?)
- 4 large eggs
- 3 cups grated carrots (about 5-6 medium carrots; don’t skimp!)
- 1 cup walnuts or pecans (optional, but I love the crunch)
- 1/2 cup raisins (my kids hate them, so I sometimes leave ’em out)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Seriously, don’t skip this step unless you like cake sticking to pans.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This is where I usually get distracted and add the cinnamon twice—but hey, no one’s complained yet!
- In another large bowl, mix the oil, sugars, and eggs until well combined. Add the dry ingredients to the wet, stirring just until you see no more flour. Fold in the carrots, nuts, and raisins. Don’t worry if the batter looks a little lumpy.
- Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. I usually check around 25 minutes because my oven likes to bake things faster than it’s supposed to.
- Let the cakes cool in the pans for a bit, then turn them out onto a wire rack to cool completely. This is when I usually sneak a taste of the crumbs!
Notes
I’ve found that this cake tastes even better if you let it sit overnight. The flavors just seem to meld together in the most wonderful way. Also, if you’ve got some leftover cream cheese frosting, it’s perfect here (not that there’s ever leftover frosting…)
Variations
Once, I tried adding pineapple chunks. It didn’t quite work out, as the cake got too wet. But hey, live and learn! On the flipside, adding shredded coconut was a hit!
Equipment
If you don’t have a stand mixer, no worries. A hand mixer or even a whisk and some elbow grease will do just fine. You might get a mini workout, but it’s worth it.
Storage Information
You can store this cake in an airtight container in the fridge for up to five days. But honestly, in my house it never lasts more than a day!
Serving Suggestions
I love serving this with a scoop of vanilla ice cream or a dollop of whipped cream. My family’s tradition involves a cup of tea on the side, because we’re all about being fancy like that.
Pro Tips
Once, I rushed the cooling process and frosted the cake while it was still warm. Big mistake—the frosting melted everywhere! So, let it cool completely. Trust me on this one.
FAQ
Can I use pre-shredded carrots? Sure, although I find freshly grated carrots give a better texture.
Do I need to toast the nuts? You don’t have to, but it does add a nice depth of flavor.
Is it okay to skip the raisins? Absolutely! If your household rebels against raisins (like mine), just leave them out.
