The Velvet Carrot Cake
Ingredients
For the Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger (optional)
1/4 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
1 cup vegetable oil
4 large eggs, room temperature
1 teaspoon vanilla extract
1 tablespoon white vinegar
1 tablespoon red food coloring (liquid or gel)
2 cups finely grated carrots
1/2 cup crushed pineapple, drained
1/2 cup buttermilk
1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
3 1/2 to 4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Optional: 1–2 tbsp heavy cream or milk for smoother texture
Instructions
1. Preheat Oven:
Preheat to 350°F (175°C).
Grease and flour two 9-inch round pans or a 9x13-inch pan.
2. Mix Dry Ingredients:
In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cocoa powder.
3. Mix Wet Ingredients:
In another bowl, beat together sugars, oil, eggs, vanilla, vinegar, and red food coloring until well combined.
4. Combine and Add Carrots:
Gradually add the dry mixture to the wet ingredients.
Mix in grated carrots, pineapple, and buttermilk until just combined.
Fold in nuts, if using.
5. Bake:
Pour batter into prepared pan(s).
Bake for 30–35 minutes (round pans) or 40–45 minutes (9x13), or until a toothpick comes out clean.
Cool in pans for 10 minutes, then turn out onto a wire rack.
🍥 Make the Frosting:
Beat cream cheese and butter until smooth and creamy.
Add powdered sugar, vanilla, and salt. Mix well.
Add cream or milk to adjust consistency if needed.
🎂 Assemble:
Frost the cooled cake. For layers, use frosting between the layers and over the top/sides.
Decorate with extra chopped nuts, shredded carrots, or a sprinkle of cinnamon.