Fruit & Spice Cakes

Classic Carrot Cake

Name: Classic Carrot Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12 servings
Ingredients: 1 unit All-purpose flour; 1 unit Baking soda; 1 unit Baking powder; 1 unit Cinnamon; 1 unit Nutmeg; 1 unit Salt; 1 unit Vegetable oil; 1 unit Sugar; 1 unit Brown sugar; 1 unit Eggs; 1 unit Vanilla extract; 1 unit Grated carrots; 1 unit Walnuts; 1 unit Cream cheese frosting

Indulge in a slice of heaven. Rich layers of flavors come together beautifully in this timeless cake recipe.

Chef Chef Hsin-I

Prep Time 20 mins

Cook Time 45 mins

Servings 12 portions

Cooking Steps

Step 1

Preheat your oven to 350°F (175°C) [or specified recipe temperature]. Lightly grease and flour your baking pans or line them with parchment paper.

Step 2

In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, and salt).

Step 3

In a separate bowl, beat butter and sugars together until light and fluffy. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.

Step 4

Gradually add the dry ingredients and wet ingredients (milk, buttermilk, or fruit juice) alternately to the creamed mixture, mixing just until combined.

Step 5

Divide the batter evenly between prepared pans. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 6

Cool the cake layers in the pans for 10 minutes, then transfer to a wire rack to cool completely. Frost with buttercream, glaze, or whipped cream. Slice and serve!

Ingredients & Portions

Ingredients

Click to cross off as you prep

📖 Culinary Journey & Secrets

Indulge in a slice of heaven. Rich layers of flavors come together beautifully in this timeless cake recipe.

Instructions

Preheat your oven to 350°F (175°C) [or specified recipe temperature]. Lightly grease and flour your baking pans or line them with parchment paper.
In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, and salt).
In a separate bowl, beat butter and sugars together until light and fluffy. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
Gradually add the dry ingredients and wet ingredients (milk, buttermilk, or fruit juice) alternately to the creamed mixture, mixing just until combined.
Divide the batter evenly between prepared pans. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake layers in the pans for 10 minutes, then transfer to a wire rack to cool completely. Frost with buttercream, glaze, or whipped cream. Slice and serve!