Classic Spiced Carrot Cake
I've tried carrot cake a lot of different ways over the years, with pineapple and coconut and all sorts of raisins; but what I really love is a classic carrot cake, starting with a yummy spice cake (similar to what you would use to make a pumpkin spice cake) and one pound of freshly-grated carrots and nothing else! If you're in a pinch, you know what I always say, there's no shame in using a box mix!! You can still add fresh carrots or coconut flakes, raisins, etc. And remember that all of the spices are optional. If all you have on hand is cinnamon, that's fine! If you have allspice or pre-mixed apple pie or pumpkin pie spice with a few of those ingredients - nutmeg, cloves, etc., that's fine too. Just add about one tsp to start and add more if you don't think the batter has enough of that fall-spice flavor. What do you like to put in your carrot cake?
*makes two 9-inch rounds or 12 cupcakes
- 2 cups all-purpose flour
- 1 tbs ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp
- 1/4 tsp salt
- 2 cups packed light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup vegetable oil or butter
- 1 cup milk (or dairy-free option)
- one pound of freshly-grated carrots
- optional - garnish with chopped pecans
- Preheat oven to 350 degrees Fahrenheit. Grease your cake pans or line a cupcake pan.
- In a large bowl, soften the butter or add oil and mix in the sugar, eggs, vanilla, and milk. Mix until thoroughly combined.
- In a separate bowl, whisk together the dry ingredients - flour, spices, baking soda, and baking powder and slowly add to the wet mixture. Blend until just combined.
- Fold in the carrots and any other things you want like raisins or coconut flakes.
- Bake about 25-30 minutes or until center is cooked through.
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