Description
You deserve a truly moist and flavorful carrot cake. This classic recipe, perfected in our kitchen, guarantees a tender crumb and is topped with rich, tangy cream cheese frosting. It is simple to make and perfect 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 4–5 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
- 1 tablespoon fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper circles.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set this dry mixture aside.
- In a large bowl, whisk the granulated sugar and vegetable oil together until combined. Beat in the eggs one at a time until fully incorporated. Stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing only until just combined. Do not overmix; a few streaks of flour are fine.
- 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, beating until smooth. Mix in the vanilla extract and lemon juice until the frosting is light and fluffy.
- Once the cakes are completely cool, place one layer on your 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 that you grate yourself. Pre-shredded carrots often lack the necessary moisture.
- If you want a richer flavor, substitute 1/4 cup of the vegetable oil with applesauce.
- You can make this a sheet cake by baking the batter in a 9×13 inch pan for 35-40 minutes.
- 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: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg