Carrot Cake Recipe
This classic carrot cake offers incredible flavor in an easy recipe that everyone will fall in love with.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 12
Calories 485 kcal
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
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.
- 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.
Sodium: 185mgCalcium: 45mgVitamin C: 2mgVitamin A: 5601IUSugar: 61gFiber: 3gPotassium: 222mgCholesterol: 27mgCalories: 485kcalTrans Fat: 1gMonounsaturated Fat: 8gPolyunsaturated Fat: 3gSaturated Fat: 6gFat: 18gProtein: 4gCarbohydrates: 80gIron: 2mg