Can I substitute vegetable oil for canola oil?

Yes, you can substitute vegetable oil for canola oil in a 1:1 ratio without affecting the cake's texture or moistness. Both oils are neutral in flavor, making them interchangeable in baking recipes like this one.

Should I peel the carrots before grating them for the cake?

Yes! It is recommended to peel the carrots as the peels can sometimes be bitter and tough. Peeling the carrots contributes to a smoother, more uniform cake crumb.

Can I make the cream cheese frosting ahead of time?

Yes, you can make the cream cheese frosting ahead of time and store it in the refrigerator for up to 3 days. Before using, let it sit at room temperature for about 30 minutes and then briefly re-whip it to restore its creamy texture for easy spreading.

Old Fashioned Carrot Cake | The Sweet Occasion

Description

Celebrate the warmer weather with this Old Fashioned Carrot Cake, a perfect blend of a moist cake with freshly grated carrots and an irresistible homemade cream cheese frosting that can be enjoyed during Easter or springtime. This simple and flavorful cake is easy to whip up and impressively delicious!

Ingredients

Scale

Carrot Cake

390 g (2 3/4 cups ) bread flour
3 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
440 g (2 cups) granulated sugar
365 g (1 2/3 cups) canola oil
5 large eggs, at room temperature
400 g (3 cups) shredded carrots

Cream Cheese Frosting

224 g (8 ounces) full-fat cream cheese, at room temperature
226 g (1 cup) unsalted butter, at room temperature
480 g (4 cups) powdered sugar
2 teaspoons pure vanilla extract

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Instructions

Carrot Cake

Preheat the oven to 350°F/177°C. Butter and flour two 9-inch round cake pans. Line with parchment paper and set aside.
In a medium bowl, sift the bread flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, using a hand-held or stand mixer with a paddle attachment, mix the sugar and oil.
Add the eggs, one at a time, and mix until combined, scraping down the bowl as necessary.
Add the dry ingredients to the sugar-oil mixture and mix until combined. Gently fold in the shredded carrots.
Divide the cake batter evenly between the prepared cake pans. Bake for 35-40 minutes or until lightly golden brown and the sides begin to pull from the sides of the pan or a toothpick inserted in the center comes out clean.
Allow the cakes to cool completely in the pans set on a wire rack before frosting and assembling.

Cream Cheese Frosting

In a large bowl, using a hand-held or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together until smooth and creamy, 2-3 minutes.
Add the powdered sugar and mix on low speed until completely incorporated.
Scrape down the sides and bottom of the bowl. Add the vanilla and beat at medium speed for 3-4 minutes until light and airy.
Frost the completely cooled cake and enjoy!

Notes

Storage: Store the frosted cake covered in the refrigerator for up to 5 days.

Freezer: Wrap unfrosted cake layers individually in plastic wrap and then aluminum foil. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.

9x13-inch cake: Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Bundt pan: Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.

Cupcakes: Fill cupcake liners 2/3 full and bake for 20-22 minutes.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Dessert