Print

Carrot Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 2 reviews

This classic carrot cake recipe features a moist and flavorful cake made with grated carrots, warm spices, and crunchy pecans, topped with a rich and creamy cream cheese frosting. Perfect for gatherings, birthdays, or a comforting dessert anytime.

Ingredients

Cake

  • 2 cups granulated sugar
  • 1 1/2 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans

Frosting

  • 1/2 cup unsalted butter, softened
  • 2 packages cream cheese, softened (8 oz each)
  • 1 tablespoon vanilla extract
  • 4 1/2 cups powdered sugar
  • 1 tablespoon milk

Instructions

  1. Prepare the Batter: In a large mixing bowl, combine the granulated sugar, vegetable oil, vanilla extract, and eggs. Beat until the mixture is smooth and creamy. Gradually add the all-purpose flour, baking soda, baking powder, kosher salt, ground ginger, ground cloves, nutmeg, and ground cinnamon. Continue to beat the batter for about 2 minutes until all ingredients are fully incorporated and the batter becomes fluffy.
  2. Add Carrots and Nuts: Gently fold in the grated carrots and chopped pecans using a spatula, ensuring they are evenly distributed throughout the batter without overmixing.
  3. Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Pour the batter evenly into the prepared pans. Place in the oven and bake for 38 to 42 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans on a wire rack for 10 minutes before removing them from the pans to cool completely on the rack.
  4. Make the Frosting: Once the cakes are completely cooled, prepare the cream cheese frosting. In a medium bowl, cream together the softened butter and cream cheese with an electric mixer for about 3 minutes until smooth and fluffy. Add the vanilla extract, then gradually add powdered sugar and continue mixing. Add milk and beat until well combined and the frosting is spreadable.
  5. Assemble and Frost: Spread the cream cheese frosting generously over one cake layer, then place the second cake layer on top. Frost the top and sides of the cake evenly. Slice and serve to enjoy this delicious, moist carrot cake with creamy frosting.

Notes

  • For best results, use freshly grated carrots rather than pre-shredded to retain moisture and flavor.
  • To avoid a dry cake, measure flour correctly by spooning it into your measuring cup and leveling it off.
  • You can substitute pecans with walnuts if desired.
  • Let the cream cheese and butter soften at room temperature before mixing to ensure smooth frosting.
  • This carrot cake can be refrigerated for up to 5 days or frozen for up to 3 months.

Find it online: https://marthatasty.com/carrot-cake-recipe/