Description
A luscious and moist classic carrot cake topped with decadent cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 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 finely grated fresh carrots (about 4–5 medium carrots)
- 1 teaspoon vanilla extract
- 1 cup chopped pecans or walnuts (optional)
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans.
- Combine dry ingredients in a large bowl.
- Mix wet ingredients in a separate bowl and blend well.
- Add the dry ingredients to the wet mixture gradually.
- Fold in the grated carrots and nuts if using.
- Bake for 30 to 35 minutes until a toothpick comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then invert onto a wire rack.
- Make the frosting by beating cream cheese and butter, then add powdered sugar.
- Assemble the cake with frosting between layers and on top.
- Decorate with chopped nuts or a sprinkle of cinnamon if desired.
Notes
For best results, use room temperature ingredients. Make ahead by baking the layers in advance and storing in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: carrot cake, dessert, baking, cream cheese frosting, classic recipes