Description
Indulge in the ultimate dessert experience with this To Die For Carrot Cake recipe. Discover the secret to making the best carrot cake ever.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 4 large eggs, room temperature
- 1½ cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots (about 5–6 medium carrots)
- 1 cup chopped walnuts (optional)
- ½ cup raisins (optional)
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Step 1: Prepare Your Equipment Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. The parchment ensures your To Die For Carrot Cake releases perfectly from the pans without sticking.
- Step 2: Mix Dry Ingredients In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This ensures even distribution of the leavening agents and spices throughout your batter. The cinnamon-nutmeg combination is what gives this carrot cake its distinctive warm flavor.
- Step 3: Beat Wet Ingredients In a large bowl, beat the eggs until lightly foamy, then gradually add the sugar while continuing to beat until the mixture becomes pale yellow and slightly thickened (about 3-4 minutes). This creates air pockets that help the cake rise. Slowly drizzle in the oil while beating, then add vanilla extract.
- Step 4: Combine Wet and Dry Mixtures Fold the dry ingredients into the wet ingredients using a gentle hand. Mix just until no dry flour pockets remain—overmixing develops gluten and can make your cake tough rather than tender. The batter will be relatively thick.
- Step 5: Add Carrots and Mix-ins Fold in the grated carrots, and if using, the walnuts and raisins. These add moisture, texture, and flavor depth to your To Die For Carrot Cake. The carrots will release moisture during baking, resulting in that signature moist texture.
- Step 6: Bake to Perfection Divide the batter evenly between your prepared pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). Allow the cakes to cool in their pans for 15 minutes before turning out onto a wire rack to cool completely.
- Step 7: Prepare the Frosting Beat the softened cream cheese and butter together until completely smooth and fluffy. Gradually add the powdered sugar, vanilla, and pinch of salt, beating until light and creamy. This frosting achieves the perfect balance of sweetness and tanginess that complements the spiced cake.
- Step 8: Assemble and Frost Once the cake layers are completely cool, place one layer on your serving plate. Spread about 1/3 of the frosting evenly over the top. Place the second layer on top and cover the entire cake with the remaining frosting. For an elegant finish, swirl the frosting decoratively on top and sides.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg