Description
A delightful carrot cake that brings back childhood memories with its warm spices and moist texture, perfect for any occasion.
Ingredients
Scale
- 2 cups grated carrots (freshly grated)
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 cup vegetable oil
- 4 large eggs (room temperature)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup walnuts (chopped, optional)
- 1 cup raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the oils, sugars, and eggs until well combined.
- In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, walnuts, and raisins if using.
- Pour the batter into a greased 9×13 inch cake pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before frosting.
- For the frosting, beat together room temperature cream cheese, softened butter, powdered sugar, and lemon zest until smooth and fluffy.
- Spread the frosting evenly over the cooled cake and serve.
Notes
For best results, use freshly grated carrots and ensure all ingredients are at room temperature. Store leftovers in the refrigerator to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg