Carrot Cake
This Carrot Cake is a timeless classic! Moist, flavorful, and topped with creamy frosting, it's perfect for any occasion.
Servings: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup vegetable oil
- 4 large eggs (at room temperature)
- 3 cups finely shredded carrots (about 5 to 6 medium carrots)
- 1 cup chopped pecans
- 8 ounces cream cheese (softened at room temperature)
- 1 cup salted sweet cream butter (softened)
- 3 cups powdered sugar
- 1 teaspoon clear vanilla flavoring
- ½ cup chopped pecans (optional garnish)
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.
- Grease your 9x13 inch baking pan with butter or non-stick spray. This will help the cake come out easily once baked.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, ground cinnamon, baking powder, and baking soda until well combined.
- In another bowl, combine the vegetable oil and eggs. Whisk until the mixture is smooth and fully blended.
- Gradually add the wet ingredients to the dry ingredients, stirring gently. Be careful not to overmix! Fold in the finely shredded carrots and chopped pecans until just combined.
- Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely.
- While the cake cools, beat together the softened cream cheese and salted sweet cream butter in a mixing bowl until creamy. Gradually add the powdered sugar and clear vanilla flavoring, mixing until smooth and fluffy.
- Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. For an optional touch, sprinkle additional chopped pecans on top for garnish.
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
- 9x13-inch baking pan
- Cooling rack
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- To make it dairy-free, use dairy-free cream cheese and butter alternatives.
- Store leftovers in an airtight container in the fridge for up to a week.
