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–+ servings

Carrot Cake with Cream Cheese Frosting

This classic carrot cake is wonderfully moist and warmly spiced, topped with rich cream cheese frosting. It's a timeless favorite perfect for any celebration.
Carrot Cake with Cream Cheese Frosting
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 slices
Calories 611 kcal
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Equipment

  • 9-inch round cake pans
  • wire racks
  • electric mixer

Ingredients  

For the Cake

  • 2 cups All-Purpose Flour
  • 2 tsp Baking Soda
  • 2 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Salt
  • 1 1/4 cups Vegetable Oil
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar (packed)
  • 4 Large Eggs
  • 1 tsp Vanilla Extract
  • 3 cups Finely Grated Carrots
  • 1/2 cup Chopped Pecans

For the Frosting

  • 8 oz Cream Cheese (softened)
  • 1/2 cup Unsalted Butter (softened)
  • 3 cups Powdered Sugar
  • 1 tsp Vanilla Extract

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper rounds.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, whisk the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined.
  4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the grated carrots and chopped pecans until evenly distributed throughout the batter.
  5. Divide the batter evenly between the two prepared pans. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks. Remove the parchment paper and let the layers cool completely before frosting.
  7. Make the frosting by beating the cream cheese and butter together on medium speed until light and fluffy, about 2 minutes. Add the powdered sugar and vanilla extract, then beat on low speed until combined. Increase to medium-high and beat for another minute until smooth and creamy.
  8. Place one cake layer on a serving plate and spread a thick, even layer of frosting on top. Set the second layer on top and frost the top and sides generously. For a rustic look, use the back of a spoon to create gentle swirls in the frosting.

Nutrition

Serving: 1servingCalories: 611kcalCarbohydrates: 68gProtein: 5gFat: 35g
Keyword carrot cake, carrot cake recipe, cream cheese frosting, homemade carrot cake

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