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Quick Carrot Cake: The Easiest Recipe You’ll Ever Need

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A classic, moist carrot cake with warm spices, topped with a tangy and sweet cream cheese frosting. Perfect for any occasion!

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots, packed
  • 1 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–4 tablespoons milk or cream (optional, for desired consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate, large bowl, whisk together the sugar and vegetable oil until well combined.
  4. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
  6. Gently fold in the grated carrots, chopped walnuts (or pecans, if using), and raisins (if using).
  7. Pour the batter into the prepared baking pan and spread it evenly.
  8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  10. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
  11. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
  12. Stir in the vanilla extract. Then, add milk or cream, one tablespoon at a time, until the frosting reaches your desired consistency.
  13. Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
  14. If desired, decorate the cake with chopped walnuts, pecans, or a sprinkle of cinnamon.
  15. For best results, chill the frosted cake in the refrigerator for at least 30 minutes before serving.

Notes

  • Spice it Up: Adjust the spices to your liking.
  • Add Pineapple: Add 1 cup of crushed pineapple (drained) to the batter along with the carrots.
  • Make it Healthier: Substitute some of the vegetable oil with unsweetened applesauce.
  • Nuts: Use other nuts like almonds or macadamia nuts, or omit them altogether.
  • Frosting Alternatives: Use vanilla buttercream frosting or a lemon glaze.
  • Storage: Store the frosted cake in the refrigerator for up to 3 days.
  • Make Ahead: The cake layers can be baked ahead of time and stored at room temperature, tightly wrapped, for up to 2 days. The frosting can also be made ahead of time and stored in the refrigerator for up to 3 days. Let the frosting come to room temperature before frosting the cake.
  • Carrot Prep: Finely grated carrots work best. Pack the carrots when measuring.
  • Pan Size: You can also use two 9-inch round cake pans. If using round pans, reduce the baking time by a few minutes.
  • Leveling the Cake: Level uneven cake layers with a serrated knife before frosting.
  • Frosting Tips: Use an offset spatula dipped in warm water for a smooth frosting finish.
  • Serving Suggestions: Serve with vanilla ice cream or whipped cream, and a cup of coffee or tea.

Find it online: https://anasrecipes.com/quick-carrot-cake/