Description
Indulge in a moist and flavorful Carrot Cake with luscious cream cheese frosting. This classic recipe is a crowd-pleaser for any occasion!
Ingredients
Units
Scale
Cake:
- 2 1/2 cups all-purpose flour (300g)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/3 cup vegetable oil (320ml)
- 1 cup packed light brown sugar (220g)
- 1 cup granulated sugar (200g)
- 4 large eggs
- 2 teaspoons vanilla extract (10mL)
- 3 cups grated carrots (315g)
- 1 cup chopped pecans (120g)
Frosting:
- 1 (8-ounce/227g) block cream cheese, room temperature
- 1 cup unsalted butter, softened (227g)
- 1 teaspoon vanilla extract
- 4 to 5 cups powdered sugar (480-600g)
Instructions
- For the Cake: Preheat oven. Mix dry ingredients. Blend wet ingredients, combine, add carrots and pecans, bake, and cool.
- For the Frosting: Beat butter, add cream cheese, sugar, and vanilla until fluffy.
- For the Assembly: Layer cakes with frosting, then frost top and sides.
Notes
- Weigh flour for accuracy.
- Use room temperature ingredients.
- Shred carrots fresh for best texture.
- Customize mix-ins like walnuts or raisins.
- Substitute some oil with applesauce or pineapple.
- Chill cake before slicing for neat cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 629 kcal
- Sugar: 57g
- Sodium: 308mg
- Fat: 36g
- Saturated Fat: 11g
- Unsaturated Fat: 23g
- Trans Fat: 1g
- Carbohydrates: 74g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 77mg
