Description
A moist and flavorful carrot cake with cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 2 and 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 and 1/3 cups vegetable oil
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup chopped pecans
- 1 (8-ounce) block cream cheese
- 1 cup unsalted butter
- 4 to 5 cups powdered sugar
Instructions
- Preheat the oven to 350°F. Grease and line two 9-inch round cake pans.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- In another bowl, whisk sugars, oil, eggs, and vanilla until smooth.
- Combine the wet and dry ingredients, then fold in the grated carrots and chopped pecans.
- Divide the batter between the prepared pans and smooth the tops.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Beat butter until smooth, then add cream cheese and powdered sugar and mix until fluffy. Stir in vanilla.
- Layer one cake on a plate, spread frosting on top, then place the second layer on top and frost the entire cake.
- Chill the cake briefly to firm the frosting before serving.
Notes
Use fresh carrots and chop nuts just before mixing. For best frosting texture, ensure cream cheese is cold before beating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg