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–+ servings
carrot cake

Classic Carrot Cake

A moist and spiced carrot cake layered with rich cream cheese frosting — the perfect dessert for any celebration.
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Prep Time 25 minutes
Cook Time 40 minutes
Cooling Time 25 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour sifted
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1 1/4 cups vegetable oil
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2 cups grated carrots about 3–4 medium carrots
  • 1/2 cup chopped walnuts or pecans optional
Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 1 tsp vanilla extract

Equipment

  • Mixing Bowls
  • Electric mixer
  • Two 9-inch Cake Pans

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, beat oil, brown sugar, and granulated sugar until smooth. Add eggs one at a time and mix well.
  4. Gradually fold the dry ingredients into the wet mixture. Stir in grated carrots and nuts.
  5. Divide batter evenly between the pans and bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool completely before frosting.
  7. For frosting: Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla, beating until smooth.
  8. Spread frosting between layers and over the top. Garnish with extra walnuts if desired.

Nutrition

Calories: 420kcalCarbohydrates: 45gProtein: 6gFat: 24gSaturated Fat: 10gCholesterol: 80mgSodium: 280mgPotassium: 210mgFiber: 2gSugar: 34gVitamin A: 6200IUVitamin C: 3mgCalcium: 40mgIron: 1.2mg

Notes

For extra flavor, add crushed pineapple or shredded coconut to the batter. Store the cake covered in the refrigerator for up to 5 days.
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