Description
A delicious and moist classic carrot cake made from scratch, topped with creamy cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups finely grated carrots
- 1 cup chopped pecans
- ½ cup crushed pineapple, well drained, optional
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tsp vanilla extract
- 1–2 tbsp milk, if needed
Instructions
- Preheat the oven: Heat oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Cream the butter and sugars: In a large bowl, beat the softened butter, vegetable oil, granulated sugar, and brown sugar until smooth and creamy.
- Add the eggs: Beat in the eggs one at a time, then mix in the vanilla.
- Combine: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Add the carrots and pecans: Fold in the grated carrots, chopped pecans, and drained pineapple if using.
- Bake: Divide the batter evenly between the prepared pans. Bake for 28–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the frosting: Beat cream cheese and butter until smooth. Gradually beat in powdered sugar and vanilla. Add milk, 1 tablespoon at a time, if needed for a smoother consistency.
- Assemble: Place one cake layer on a serving plate. Spread with frosting, top with the second layer, then frost the top and sides.
- Finish: Sprinkle chopped pecans over the top if desired. Refrigerate for 30–60 minutes before slicing for cleaner pieces.
Notes
- Finely grate the carrots rather than using thick shreds for a moist texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg