Carrot Cake

Ingredients

For the cake

• 2 cups (250 g) all-purpose flour

• 2 tsp baking powder

• 1½ tsp baking soda

• ½ tsp salt

• 2 tsp ground cinnamon

• ½ tsp ground nutmeg (optional)

• 1½ cups (300 g) granulated sugar

• ½ cup (100 g) brown sugar, packed

• 1 cup (240 ml) neutral oil (canola, vegetable, light olive)

• 4 large eggs (room temp if possible)

• 2 tsp vanilla extract

• 3 cups (about 300 g) finely grated carrots (packed but not smashed)

• Optional add-ins:

  • ½ cup chopped walnuts or pecans

  • ½ cup raisins or crushed pineapple (drained very well)

For the cream cheese frosting

• 8 oz (225 g) cream cheese, softened

• ½ cup (113 g) unsalted butter, softened

• 3–4 cups (360–480 g) powdered sugar (start with 3 and adjust)

• 2 tsp vanilla extract

• Pinch of salt

Step-by-step: Cake

1. Prep oven and pan

1. Preheat oven to 350°F (175°C).

2. Grease a 9x13 inch baking pan and lightly flour it, or line with parchment paper.

2. Mix dry ingredients

1. In a large bowl, whisk together:

   • 2 cups flour

   • 2 tsp baking powder

   • 1½ tsp baking soda

   • ½ tsp salt

   • 2 tsp cinnamon

   • ½ tsp nutmeg (if using)

Set aside.

3. Mix wet ingredients

1. In another large bowl, whisk:

   • 1½ cups granulated sugar

   • ½ cup brown sugar

   • 1 cup oil

2. Add the 4 eggs, one at a time, whisking well after each.

3. Add 2 tsp vanilla and mix until smooth.

4. Combine wet and dry

1. Add the dry ingredients to the wet mixture.

2. Gently fold with a spatula or whisk just until you don’t see dry flour. (Don’t overmix.)

5. Add carrots (and extras)

1. Fold in 3 cups grated carrots.

2. If you like, fold in nuts and/or raisins or pineapple. Make sure pineapple is very well drained so the cake isn’t soggy.

6. Bake

1. Pour batter into the prepared pan and spread evenly.

2. Bake at 350°F (175°C) for about 30–40 minutes.

3. Check doneness:

   • A toothpick in the center should come out clean or with a few moist crumbs (no wet batter).

4. Once done, remove from oven and let cool completely in the pan on a rack.

Step-by-step: Cream Cheese Frosting

7. Beat butter & cream cheese

1. In a bowl, beat together (hand mixer or stand mixer):

   • 8 oz softened cream cheese

   • ½ cup softened butter
     Beat until smooth and creamy.

8. Sweeten & flavor

1. Add 2 tsp vanilla and a pinch of salt, mix.

2. Gradually add 3 cups powdered sugar, beating on low at first.

3. Taste and check consistency:

   • If you want it thicker or sweeter, add up to 1 more cup powdered sugar.

   • If it gets too thick, add 1–2 tsp milk (optional) to loosen a bit.

9. Frost the cake

1. Make sure the cake is completely cool (very important so the frosting doesn’t melt).

2. Spread the frosting evenly over the top with a spatula.

3. If you like, sprinkle extra chopped nuts or a light dusting of cinnamon on top.

10. Serve & store

1. Cut into squares and serve.

2. Store covered in the fridge for up to 4–5 days. Bring to room temp before serving for best texture.