Description
Indulge in the delightful flavors of this Classic Carrot Cake, where moistness meets spice in every bite. With a fluffy texture and rich vanilla cream cheese frosting, this cake is perfect for any occasion, from birthdays to casual gatherings. The enchanting aroma of cinnamon, ginger, and nutmeg will fill your kitchen and entice your family and friends. Whether you enjoy it plain or adorned with festive garnishes like mini chocolate eggs or sprinkles, this recipe offers versatility and joy for all dessert lovers. Easy to make and incredibly satisfying, this carrot cake is a timeless classic that never goes out of style.
Ingredients
Scale
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/8 tsp cloves
- 1/2 cup melted coconut oil
- 1 1/4 cups sugar
- 2 large eggs
- 3/4 cup low-fat buttermilk
- 2 tsp vanilla extract
- 2 cups grated carrots
- 16 oz cream cheese
- 1/2 cup unsalted butter
- 1/2 tsp salt (for frosting)
- 2 tsp vanilla extract (for frosting)
- 5 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In another bowl, mix melted coconut oil, sugar, eggs, buttermilk, and vanilla until smooth. Combine with dry ingredients gently.
- Fold in grated carrots and divide the batter between prepared pans.
- Bake for 26-28 minutes or until a toothpick comes out clean. Cool completely on wire racks.
- For frosting: Beat cream cheese and butter until creamy; gradually add powdered sugar and mix until smooth.
- Frost the cooled cakes as desired.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 35g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg