Description
You will love this recipe for a truly moist and flavorful carrot cake, packed with warm spices and topped with rich cream cheese frosting. This classic dessert is simple to make from scratch and perfect for any celebration.
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 grated fresh carrots (about 4-5 medium carrots)
- 1/2 cup chopped pecans or walnuts (optional)
- 1 teaspoon vanilla extract
- For the Cream Cheese 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 or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set this aside.
- In a large bowl, whisk together 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.
- While the cakes cool, prepare the frosting: In a large bowl, beat the softened cream cheese and butter together 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 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 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 that you grate yourself just before mixing them into the batter.
- You can make this cake ahead of time; wrap the cooled layers tightly in plastic wrap and freeze them for up to one month. Thaw before frosting.
- If you want a richer flavor, substitute half of the granulated sugar with packed light brown sugar.
- Prep Time: 25 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: 70mg