Carrot cake is one of those desserts that manages to be indulgent yet wholesome at the same time. Packed with grated carrots and often flavored with cinnamon and nuts, it strikes a perfect balance between moist and fluffy.

If you’ve only ever had it from a bakery, this recipe will show you how easy it is to bake it right at home.

Professional Baker Teaches You How To Make CARROT CAKE!

Oh Yum with Anna Olson

<h3>Ingredients</h3>

- 2 cups grated carrots

- 1 ½ cups flour

- 1 tsp baking powder

- 1 tsp baking soda

- 1 tsp cinnamon

- ½ tsp nutmeg

- ¾ cup vegetable oil

- 1 cup sugar

- 2 eggs

- 1 tsp vanilla extract

- ½ cup chopped walnuts (optional)

<b>Cream cheese frosting:</b>

- ½ cup butter

- 1 cup cream cheese

- 2 cups powdered sugar

- 1 tsp vanilla

<h3>Step-by-Step Recipe</h3>

<b>1. Mix Your Dry Ingredients</b>

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg. The combination of spices adds warmth and a lovely fragrance to the cake.

<b>2. Grate Those Carrots</b>

Freshly grated carrots are key! Don’t use pre-shredded ones, as they tend to be dry. Grate 2 cups worth and set them aside. The carrots add moisture and natural sweetness to the cake.

<b>3. Combine Wet Ingredients</b>

In another bowl, mix vegetable oil, sugar, eggs, and vanilla extract. Slowly combine the wet ingredients with the dry mix until smooth. Then gently fold in the grated carrots and chopped walnuts, if using.

<b>4. Pour Into a Pan and Bake</b>

Pour the batter into a greased cake pan. Bake at 180°C (350°F) for 30-35 minutes or until a toothpick comes out clean. Let it cool completely before frosting.

<b>5. Cream Cheese Frosting Time</b>

Whip up the cream cheese frosting by beating together softened butter, cream cheese, powdered sugar, and vanilla until light and fluffy. Spread it generously over the cooled cake for a tangy-sweet finish.

<h3>The Perfect Frosting</h3>

Let’s be honest, carrot cake isn’t complete without its rich, creamy frosting. Traditional cream cheese frosting is a must, offering a tangy contrast to the sweet, spiced cake. To make it, all you need is cream cheese, butter, powdered sugar, and a splash of vanilla. Spread it generously over your cooled cake for that bakery-style finish.

Carrot cake is a versatile dessert that can be made ahead and stored in the fridge for up to 5 days. Just be sure to keep it covered to maintain its freshness. For a beautiful presentation, top your cake with some candied carrots or a sprinkle of chopped nuts. Happy baking!