Carrot Cake
Yield: 8 servings
Topped with a thick layer of tangy cream cheese frosting, this Homemade Carrot Cake is wonderfully moist and perfectly spiced. It's a simple but sophisticated take on a classic dessert!
Ingredients
Carrot Cake
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon (Use less if desired...I like a very cinnamon-y spice cake!)
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground dried ginger
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1½ cups grated peeled carrots (Do not pack the grated carrots tightly into the measuring cups - to grate, use the large round holes on a box grater.)
- ⅓ cup chopped (about 1/4" in size) roasted salted pecans (I recommend Trader Joe's brand!)
Cream Cheese Frosting
- 8 ounces full-fat cream cheese, softened to room temperature
- 4 tablespoons unsalted butter, softened to room temperature
- 3 cups powdered sugar
- 2 teaspoons pure vanilla extract
- ground cinnamon, for sprinkling over the top
Instructions
Carrot Cake
- Preheat oven to 350° F. Grease and flour an 8" round cake pan - I recommend a light colored pan for best results. Line bottom of pan with parchment paper; set aside.
- In a small bowl, whisk flour, baking soda, cinnamon, salt, nutmeg, and ginger.
- In a large bowl, whisk oil, granulated sugar, brown sugar, and vanilla until well combined. Whisk in eggs, one at a time, until combined.
- Add half of the dry ingredients to the wet ingredients, and fold together with a spatula. Add remaining dry ingredients, folding together again until incorporated. Then fold in carrots and pecans.
- Pour batter into prepared pan. Bake for 42-45 minutes, or until top of cake is springy to the touch and a toothpick inserted into the center of the cake comes out clean.
- Cool cake in pan for 30 minutes. Turn out cake from pan, removing parchment paper. Let cool to room temperature on cooling rack.
Cream Cheese Frosting
- In a medium bowl, with an electric mixer, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until smooth.
Assemble
- Place cooled cake on serving platter. Using as much of the frosting as you desire, swirl the frosting onto top of cake with an an offset spatula or spoon. Sprinkle cinnamon lightly over the top, if desired. Serve right away, or cover cake and store in the refrigerator.
Video
Notes
I like to eat this cake cold from the refrigerator. But if you'd like to take the chill off, remove from the fridge 20 to 30 minutes prior to serving.
Nutrition Information:
Serving: 1 Calories: 414kcal Carbohydrates: 55g Protein: 4g Fat: 20g Saturated Fat: 7g Polyunsaturated Fat: 12g Cholesterol: 60mg Sodium: 247mg Fiber: 2g Sugar: 44g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.