Classic Carrot Cake

This cake freezes well if you want to bake it ahead, thaw it, and frost it. And yes, you can bake this cake in 9-inch layers with about 30 to 35 minutes of baking time. I think nuts dry out a cake, and they make a cake crumble when you slice into it, so I prefer nuts on top of the cake. But suit yourself.

If you would like a vegan version of carrot cake, check out this recipe.

How to make Carrot Cake

Ingredients

For the cake:

• Vegetable oil spray and flour for prepping the pan
• 4 to 5 medium or 2 to 3 large carrots (12 to 16 ounces)
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs, lightly beaten
• 1 1/2 cups vegetable oil
• 1 teaspoon vanilla extract
• 1 8-ounce can crushed pineapple, drained
• 1 cup shredded coconut, sweetened or unsweetened
• 1 cup finely chopped and toasted walnuts or pecans

For the frosting:

• 6 ounces cream cheese at room temperature
• 6 tablespoons butter (salted or unsalted) at room temperature
• 2 1/2 to 3 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 teaspoon orange juice

Directions

For the cake:

1. Preheat the oven to 350 degrees. Mist a 13-by-9-inch metal baking pan with vegetable oil spray and dust with flour. Set aside.
2. Peel and trim the ends off the carrots. Grate them using a box grater, and then turn the grated carrots into a food processor and pulse until finely chopped. Set aside. You can also do this by hand by putting the grated carrots onto a cutting board and, with a heavy chef’s knife, mincing them.
3. Place the flour, sugar, cinnamon, baking soda and salt in a large bowl and whisk to combine. Add the eggs, oil, carrots and vanilla. Stir with a wooden spoon until incorporated. Stir in the pineapple, coconut and nuts, if desired. (I prefer them on top of the cake.
4. Bake 35 to 40 minutes or until the top springs back when pressed in the center. Remove and let cool completely.

For the frosting,

Place the cream cheese and butter in a large bowl and beat with an electric hand mixer until creamy and soft, about 2 minutes. Add the sugar a little at a time, and also add the vanilla and orange juice. Use as much sugar as you like for the best spreading consistency and taste. Spread the frosting over the top of the cake, garnish with toasted nuts, if desired, slice, and serve.