History

Carrot cake traces its roots back to medieval times when sweeteners were scarce, and carrots were often used as a natural substitute. It became especially popular in the 1960s and 70s, when cream cheese frosting was added, turning it into the beloved dessert we know today. Today, it’s considered a comforting, wholesome cake that blends sweetness, spice, and texture in perfect harmony.

Ingredients

For the Cake:

• 2 cups (260g) all-purpose flour
• 2 teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger (optional, for extra spice)
• 1 cup (200g) granulated sugar
• 1 cup (200g) brown sugar (adds moisture & depth)
• 1 cup (240ml) vegetable oil (or melted butter for richer flavor)
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups (300g) grated carrots (about 4 medium carrots)
• ½ cup (120ml) buttermilk (or milk + 1 tsp vinegar)
• 1 cup chopped walnuts or pecans (optional but adds crunch)

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 3 cups (360g) powdered sugar, sifted
• 2 teaspoons vanilla extract

For the Topping:

• ½ cup chopped walnuts or pecans, toasted

Instructions

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, beat together the oil, white sugar, and brown sugar until smooth.
4. Add the eggs one at a time, mixing well after each. Stir in vanilla.
5. Mix in the grated carrots and buttermilk.
6. Gradually fold in the dry ingredients. Don’t overmix—just combine until smooth.
7. If using nuts, gently fold them in.

Step 2: Bake

1. Pour the batter into the prepared pan.
2. Bake for 45–55 minutes, or until a toothpick comes out clean.
3. Let the cake cool completely before frosting.

Step 3: Make the Frosting

1. Beat cream cheese and butter together until smooth and fluffy.
2. Gradually add powdered sugar, one cup at a time.
3. Mix in vanilla until creamy and spreadable.

Step 4: Assemble

1. Spread the cream cheese frosting evenly on top of the cooled cake.
2. Sprinkle toasted chopped walnuts or pecans over the frosting.
3. Chill for 20 minutes before slicing for best results.

Tips & Variations

• Add ½ cup crushed pineapple for a tropical twist and extra moisture.
• Mix in ½ cup shredded coconut for texture.
• Turn it into a layer cake by baking in two 8-inch pans and stacking with frosting in between.
• Store leftovers covered in the fridge for up to 5 days.

Benefits

• Carrots add natural sweetness, fiber, and vitamin A.
• Nuts provide healthy fats and crunch.
• Spices like cinnamon and nutmeg aid digestion and add warmth.
• Cream cheese makes the frosting tangy and balances the cake’s sweetness.