Carrot Cake with Cream Cheese Frosting
Carrot Cake with Cream Cheese Frosting
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 eggs, large
- 1 1/2 cups carrots, grated
- 1/2 cup pecans, chopped, optional
- 1/2 cup raisins, optional
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
For Garnish
- 1/4 cup pecans, chopped
Instructions
- 1
Preheat your oven to 350°F. Grease and flour two 6-inch round cake pans, then line the bottoms with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Set aside.
⏱️ 2 min
- 3
In a separate large bowl, whisk together the vegetable oil, granulated sugar, light brown sugar, vanilla extract, and eggs until well combined and smooth.
⏱️ 3 min
- 4
Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until just combined. Be careful not to overmix.
⏱️ 2 min
- 5
Gently fold in the grated carrots, and if using, the chopped pecans and raisins, until evenly distributed throughout the batter.
⏱️ 3 min
- 6
Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the cakes are springy to the touch.
⏱️ 30 min•🌡️ 350
- 7
Remove the cakes from the oven and let them cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This is crucial for proper frosting application.
⏱️ 10 min
- 8
While the cakes cool, prepare the cream cheese frosting. In a medium bowl, combine the softened cream cheese, powdered sugar, heavy cream, and vanilla extract.
⏱️ 2 min
- 9
Using an electric hand mixer, beat the frosting ingredients on medium speed until creamy, smooth, and light. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 10
Once the cake layers are completely cool, place one layer on your serving plate. Spread a generous layer of cream cheese frosting evenly over the top.
⏱️ 3 min
- 11
Carefully place the second cake layer on top of the frosted first layer. Spread the remaining frosting evenly over the top of the second cake layer.
⏱️ 3 min
- 12
Garnish the top of the cake with chopped pecans, if desired. Slice and serve this incredibly moist and delicious carrot cake.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Carrot Cake with Cream Cheese Frosting
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 eggs, large
- 1 1/2 cups carrots, grated
- 1/2 cup pecans, chopped, optional
- 1/2 cup raisins, optional
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
For Garnish
- 1/4 cup pecans, chopped
Instructions
- 1
Preheat your oven to 350°F. Grease and flour two 6-inch round cake pans, then line the bottoms with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Set aside.
⏱️ 2 min - 3
In a separate large bowl, whisk together the vegetable oil, granulated sugar, light brown sugar, vanilla extract, and eggs until well combined and smooth.
⏱️ 3 min - 4
Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until just combined. Be careful not to overmix.
⏱️ 2 min - 5
Gently fold in the grated carrots, and if using, the chopped pecans and raisins, until evenly distributed throughout the batter.
⏱️ 3 min - 6
Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the cakes are springy to the touch.
⏱️ 30 min•🌡️ 350 - 7
Remove the cakes from the oven and let them cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This is crucial for proper frosting application.
⏱️ 10 min - 8
While the cakes cool, prepare the cream cheese frosting. In a medium bowl, combine the softened cream cheese, powdered sugar, heavy cream, and vanilla extract.
⏱️ 2 min - 9
Using an electric hand mixer, beat the frosting ingredients on medium speed until creamy, smooth, and light. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 10
Once the cake layers are completely cool, place one layer on your serving plate. Spread a generous layer of cream cheese frosting evenly over the top.
⏱️ 3 min - 11
Carefully place the second cake layer on top of the frosted first layer. Spread the remaining frosting evenly over the top of the second cake layer.
⏱️ 3 min - 12
Garnish the top of the cake with chopped pecans, if desired. Slice and serve this incredibly moist and delicious carrot cake.
⏱️ 2 min