Introduction
There’s something irresistibly comforting about a homemade carrot cake—the aroma of cinnamon, the moist crumb, and the luscious cream cheese frosting. For Ella Chef, baking this cake is more than just a recipe—it’s a cherished memory of Sunday afternoons spent in her grandmother’s kitchen, where the scent of freshly grated carrots and warm spices filled the air. Ella’s version is rich yet balanced, with a perfect blend of sweetness and spice that makes every bite nostalgic. Whether it’s for a family celebration or an afternoon treat, this carrot cake promises to bring joy to your table.
Classic Carrot Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat eggs, oil, brown sugar, and granulated sugar until smooth and creamy.
- Gradually add the dry ingredients to the wet mixture. Mix just until combined.
- Fold in grated carrots and chopped walnuts. Pour the batter into the prepared pan.
- Bake for 40–45 minutes or until a toothpick inserted comes out clean. Let cool completely.
- For frosting: beat cream cheese and butter until fluffy. Add powdered sugar and vanilla, mixing until smooth.
- Spread frosting over cooled cake and top with extra walnuts and a sprinkle of cinnamon.
Nutrition
Notes
How to Make the Recipe
To start, preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan by greasing it lightly and lining it with parchment paper. This ensures the carrot cake releases perfectly after baking. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. These dry ingredients form the flavorful base of the cake. In another bowl, beat the eggs with vegetable oil, brown sugar, and granulated sugar until the mixture becomes creamy and slightly thick. This step helps to trap air, giving your cake a soft texture.
Next, gently fold the dry ingredients into the wet mixture using a spatula. Avoid overmixing to keep the batter light. Add the grated carrots and chopped walnuts, mixing just enough to distribute them evenly throughout the batter. Pour the mixture into your prepared pan, spreading it evenly. Bake the cake for about 40–45 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cake cool completely on a wire rack.
For the frosting, beat softened cream cheese and butter together until smooth and fluffy. Gradually add powdered sugar and vanilla extract, mixing until the frosting is creamy and spreadable. Spread the frosting evenly over the cooled cake and finish with a sprinkle of cinnamon and chopped walnuts for decoration.
Conclusion
Ella Chef’s carrot cake is a timeless dessert that combines rustic charm with irresistible flavor. Its moist crumb, spiced sweetness, and velvety cream cheese frosting make it the perfect centerpiece for any occasion. Whether you’re celebrating with loved ones or enjoying a quiet moment with a cup of tea, this cake embodies warmth, tradition, and comfort. Once you’ve tasted it, you’ll understand why this simple yet elegant recipe has stood the test of time.