Recipe details
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Carrot Cake
1h 5min
12 servings
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A moist and flavorful cake packed with grated carrots, warm spices, and topped with a tangy cream cheese frosting.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
64 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Nuts
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Ingredients
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Steps
Read instructions and get ready to cook
Preheat oven
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Combine dry ingredients
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
Mix wet ingredients
In a large bowl, whisk together vegetable oil, granulated sugar, eggs, and vanilla extract until well combined.
Prepare carrots and pecans
Peel and grate carrots. Chop pecans.
Combine ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots and chopped pecans.
Bake cakes
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then remove and cool completely on wire racks.
Prepare frosting
In a large bowl, beat cream cheese and butter with an electric mixer until smooth. Gradually add confectioners' sugar, mixing until creamy.
Assemble cake
Place one cake layer on a serving plate. Spread a layer of frosting evenly over the top. Place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.
Chill and serve
Refrigerate the cake for at least 30 minutes before slicing and serving.
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