Description
You need a carrot cake recipe that delivers moisture and classic spice flavor every time. This easy, from-scratch recipe, developed by Savana Loyal, guarantees a tender crumb and is topped with rich cream cheese frosting. It is the perfect layered dessert for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots (about 4 medium carrots)
- 1 cup chopped pecans or walnuts (optional)
- 1 teaspoon vanilla extract
- For the Frosting: 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set this dry mixture aside.
- In a separate large bowl, whisk the granulated sugar and vegetable oil until combined. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the grated carrots and the chopped nuts, if using.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- To make the frosting, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy.
- Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract. Beat until the frosting is light and fluffy.
- Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top and frost the top and sides of the entire cake.
Notes
- For the moistest cake, use fresh carrots grated just before mixing them into the batter.
- You can make this a sheet cake by baking the batter in a 9×13 inch pan for 35-40 minutes.
- If you skip the nuts, you can add 1/2 cup of shredded coconut for extra texture.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg