Perfect Homemade Carrot Cake from Colorado Springs
This cake is a delightful blend of sweet, spiced, and moist flavors, making it an ideal choice for any occasion.
Equipment
- Mixing Bowl
- Cake Pans
- Whisk
- Spatula
- Wire Rack
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Provides structure and stability.
- 1 cup Granulated sugar Adds sweetness and moisture.
- 1 cup Brown sugar Enhances flavor and moisture.
- 2 teaspoons Baking powder Leavening agent for rise.
- 1 teaspoon Baking soda Works with baking powder for rise.
- 2 teaspoons Ground cinnamon Adds warm flavor.
- 1/2 teaspoon Ground nutmeg Adds complexity to flavor.
- 1/2 teaspoon Salt Balances sweetness.
Wet Ingredients
- 1 cup Vegetable oil Keeps the cake moist.
- 4 large Eggs Provides structure and moisture.
- 2 cups Shredded carrots Main ingredient for flavor and moisture.
- 1 cup Chopped walnuts or pecans (optional) Adds texture.
- 1 cup Raisins (optional) Adds sweetness.
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together all dry ingredients.
- In another bowl, whisk together the wet ingredients until smooth.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined.
- Fold in the shredded carrots and optional ingredients.
- Divide the batter between the prepared cake pans.
- Bake for 25 to 30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare your favorite frosting while the cakes cool.
- Assemble the cake by layering and frosting as desired.
- Serve and enjoy your Perfect Homemade Carrot Cake!
Notes
Consider using cream cheese frosting for a classic pairing.