1960s-present - American bakery cooks and home bakers popularizing spiced carrot cake with cream cheese frosting

Carrot Cake

Name: Carrot Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon kosher salt; 2 teaspoons cinnamon; 1/2 teaspoon nutmeg; 1 1/4 cups neutral oil; 1 cup sugar; 1 cup brown sugar; 4 large eggs; 3 cups grated carrots; 1 cup chopped walnuts or pecans, optional; 1/2 cup raisins, optional; 8 ounces cream cheese, softened; 1/2 cup butter, softened; 3 cups powdered sugar; 1 teaspoon vanilla extract

Carrot cake has older European roots in carrot puddings and cakes, but the American layer cake with oil, warm spices, nuts, and cream cheese frosting surged in the 1960s and 1970s. It became a party, bakery, and Easter-table classic.

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Difficulty

Moderate

Prep time

30 minutes

Cook time

35 minutes

Total time

1 hour 5 minutes plus cooling

Servings

12 servings

Region

United States bakeries and home kitchens

Era introduced

1960s-present

Introduced by

American bakery cooks and home bakers popularizing spiced carrot cake with cream cheese frosting

Recipe tools

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The Story

Carrot cake carries a health-food halo but eats like a celebration cake. Shredded carrots keep the crumb moist, oil makes the cake tender, and cinnamon, nutmeg, nuts, raisins, coconut, or pineapple can appear depending on the family recipe. Cream cheese frosting became the American signature, especially as carrot cake boomed in popularity during the 1970s.

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 1/4 cups neutral oil
1 cup sugar
1 cup brown sugar
4 large eggs
3 cups grated carrots
1 cup chopped walnuts or pecans, optional
1/2 cup raisins, optional
8 ounces cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract

Equipment

Cake pan
Oven
Cutting board
Chef's knife
Mixing bowl
Whisk
Spatula
Measuring cups and spoons

Directions

Heat oven to 350 F and grease two 9-inch cake pans.
Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Whisk oil, sugars, and eggs until smooth.
Stir dry ingredients into wet ingredients.
Fold in carrots, nuts, and raisins if using.
Divide batter between pans.
Bake until a tester comes out clean, 30 to 35 minutes.
Cool completely.
Beat cream cheese, butter, powdered sugar, and vanilla into frosting.
Fill and frost the cake.

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