Description
This delicious carrot cake is moist and flavorful, topped with a creamy frosting.
Ingredients
Scale
- 2 ½ cups (300 g) all purpose flour
- 1 ¼ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 pound shredded carrots (about 6 to 7 medium carrots)
- 1 ½ cups (300 g) granulated sugar
- ½ cup (107 g) packed light brown sugar
- 4 large eggs (room temperature)
- 1 ½ cups (360 ml) vegetable oil
- ½ cup (1 stick, 113 g) unsalted butter (softened)
- 8 ounces cream cheese (softened)
- 4 cups (452 g) powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Prepare pans and oven. Adjust oven rack to middle position; heat oven to 350°F (177°C). Grease two 8 or 9-inch round pans with nonstick cooking spray (or butter) and line with parchment paper on the bottom. Grease the parchment paper.
- Combine dry ingredients. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.
- Grate carrots. Grate 6-7 medium carrots by hand. (If using food processor, use a large hole grater so it doesn’t turn the carrots to mush). Set aside.
- Combine wet ingredients. In a medium bowl, whisk together the oil, eggs, granulated sugar, and brown sugar until evenly combined.
- Add dry ingredients. Stir in dry ingredients, with a spatula, just until no flour remains. Do not overmix. Fold in the carrots.
- Bake. Divide the batter into prepared pans and bake until a toothpick or skewer inserted into the center of the cake comes out clean, about 35 to 40 minutes, rotating pans halfway through baking time. Remove from the oven and allow to cool the cakes in the pan for about 10 minutes, then invert onto a cooling rack to continue cooling to room temperature, about 2 hours.
- Make the cream cheese frosting. In a stand mixer with paddle attachment, or use a hand mixer in a large mixing bowl, cream together the butter and cream cheese until smooth and creamy. Add in the powdered sugar, ½ cup at a time, and beat to combine. Add in vanilla extract and beat to combine. Frost the cooled cake or store in the fridge for up to 5 days.
Notes
- Use room temperature ingredients for the best results.
- Grating the carrots by hand prevents them from becoming mushy.
- This cake can be made a day ahead and frosted just before serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38 grams
- Sodium: 350 mg
- Fat: 22 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 56 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 80 mg