Carrot Cake
A moist and flavorful carrot cake recipe, perfect for any occasion, topped with rich cream cheese frosting.
Ingredients
Cake Ingredients
- 2 1/3 lbs raw carrots Grated
- 2 1/2 cups all-purpose flour Measured properly
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 cup unsalted butter Room temperature
- 1/2 cup vegetable oil
- 1 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 large egg white
- 1/2 cup drained crushed pineapple Optional
- 1 1/4 cup sweetened coconut flakes Optional
- 3/4 cup chopped toasted pecans or walnuts Optional
- 1/2 cup raisins Optional
Frosting Ingredients
- 16 oz cream cheese Room temperature
- 3/4 cup unsalted butter Room temperature
- 10 cups powdered sugar
- 2 tsp vanilla extract
- 1 1/2 cups chopped pecans
Instructions
Make the Cake Layers
- Preheat your oven to 350°F (175°C). Line cake pans with parchment paper.
- In a bowl, mix the flour, baking powder, baking soda, salt, and spices.
- In another large bowl, beat the butter, oil, brown sugar, white sugar, and vanilla until smooth. Add the eggs and egg white, mixing well.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the grated carrots, and any optional ingredients you’d like (pineapple, coconut, nuts, raisins).
- Divide the batter evenly between the prepared cake pans.
- Bake for about 30-35 minutes, or until a toothpick comes out clean.
- Let cool for 10 minutes, then remove from pans and cool completely on racks.
Frosting and Assembly
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract until well combined.
- To assemble, place one cake layer on a plate, spread frosting on top, then add the second layer. Frost the top and sides of the cake. Sprinkle chopped pecans on top for decoration.
Notes
Serve your carrot cake at room temperature. It’s delightful on its own, but you can add a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. Store any leftover cake in an airtight container in the fridge for up to a week, or freeze for up to three months.