Carrot Cake Recipe
This classic carrot cake offers incredible flavor in an easy recipe that everyone will fall in love with.
Servings: 12
Calories: 485kcal
Ingredients
Carrot Cake
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ cups vegetable oil
- 4 large eggs, at room temperature
- 3 cups finely shredded carrots (5 to 6 medium carrots)
- 1 cup chopped pecans
Cream Cheese Frosting
- 8 ounces cream cheese, softened at room temperature
- ½ cup salted sweet cream butter, softened
- 3 cups powdered sugar
- 1 teaspoon clear vanilla flavoring
- ½ cup chopped pecans, optional garnish
Instructions
Carrot Cake
- Preheat the oven to 350°F. Generously spray two 9-inch round cake pans with baking spray (Baker’s Joy or generic version). Set them aside.
- Using a large mixing bowl, whisk together the flour, sugar, cinnamon, baking powder and baking soda.
- Add in the vegetable oil and eggs. Using a handheld mixer on medium speed, blend the ingredients just until well combined.
- Fold in the shredded carrot and chopped pecans.
- Divide the cake batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans, on a cooling rack for 15 minutes. Gently flip the cakes upside down on the cooling rack to remove the pans and continue to completely cool.
Cream Cheese Frosting
- Using either a stand mixer, or a medium-sized mixing bowl with a handheld mixer on medium-high speed, beat the cream cheese and butter for 1 to 1½ minutes.
- Lower the mixer speed to medium, and add in the powdered sugar and vanilla. Mix until the frosting is completely smooth.
- Once the cakes are completely cooled, place the bottom cake layer onto a serving plate.
- Using an offset spatula, spread a thick layer of frosting over the top of the bottom cake layer.
- Carefully place the top layer of cake on top of the bottom frosted layer.
- Using an offset spatula, spread a thick layer of frosting on the top of the cake layer. Frost the sides of the cake as well.
- Sprinkle the optional chopped pecans over the very center of the cake. Evenly slice 12 slices when you are ready to serve.
Video
Notes
- Instead of a layer cake, you can use the cake batter to make carrot cake cupcakes. You will want to bake them for about 15 to 20 minutes depending on your oven.
- You can buy pre-cut parchment paper rounds to make lining the pans easier.
- Carrots can be shredded using a box grater or the grater attachment on your food processor.
Nutrition
Calories: 485kcal | Carbohydrates: 80g | Protein: 4g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 185mg | Potassium: 222mg | Fiber: 3g | Sugar: 61g | Vitamin A: 5601IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg