An all-time favorite cake for many. This classic is so simple yet so delicious. It is one cake recipe that everyone should have.
Classic Carrot Cake with Cream Cheese Frosting
® This is a RAS signature Recipe©
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Classic Carrot Cake with Cream Cheese Frosting
Description
A classic carrot cake is a moist, dense, and flavorful dessert that is a popular favorite in many parts of the world.
It is distinguished by its unique texture and taste, derived from its primary ingredient: freshly grated carrots.
In addition to grated carrots, many recipes also include mix-ins like grated coconut, crushed pineapple, raisins, walnuts, or pecans to add extra moisture, texture, and bursts of flavor.
The hallmark of a classic carrot cake is its pairing with a thick, tangy, and sweet cream cheese frosting.
Ingredients:
Frosting:( If desired )
Instructions
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Preheat oven to 350 ºF/177º C
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Prepare 1 (8-9 inch) circle cake pan OR 2 8-9 inch pans if making a layered cake.
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Grease the pan/s with butter or shortening lightly. Lightly dust with flour by sprinkling all over and then tapping out the pan to remove excess.
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Sift together the flour, cinnamon powder, baking soda and salt.
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In a mixer with a whisk attachment or in a bowl using a beater, beat together the sugar, oil till fluffy.
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Add the eggs and vanilla extract and beat till thoroughly mixed.
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Fold in the finely grated carrot coconut.
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Add the pineapple and walnut if using - we omitted the pineapple.
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Pour into the greased and floured pan or pans (if making a layered cake)
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Bake on the lower rack of the oven for 45 minutes- 1 hour till OR top is cooked and a toothpick inserted in the centre comes out clean.
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Cool in pan/s for 10 minutes.
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Run a knife around the sides of the pan and invert onto your palm, and then flip right side up onto a cooling rack.
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Allow to cool for 1 hour.
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Frost if desired. Frost between layers for a layered cake as well.
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Keep covered and chilled in the refrigerator.
Frosting:
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Beat together the sugar, cream cheese, vanilla, butter and milk till smooth on low speed.
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Add the sugar one cup at a time till smooth and spreadable
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Frost the cooled cake with swirls and refrigerate.
Note
I like the carrot cake plain, and even if I use frosting, I make only ¼ of the recipe and make a light layer of frosting. The milk is added for a lighter frosting. You may omit it if you like a thicker frosting as shown on the rectangular slices.
