Description
Indulge in the rich and moist goodness of this classic Carrot Cake. With layers of spiced cake packed full of grated carrots and crunchy pecans, topped with a luscious cream cheese frosting, this cake is a true delight for any occasion.
Ingredients
Units
Scale
For the Cake:
- 2 1/2 cups all-purpose flour (300g)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/3 cup vegetable oil (320ml)
- 1 cup packed light brown sugar (220g)
- 1 cup granulated sugar (200g)
- 4 large eggs
- 2 teaspoons vanilla extract (10mL)
- 3 cups grated carrots (315g)
- 1 cup chopped pecans (120g)
For the Frosting:
- 1 (8-ounce/227g) block cream cheese, room temperature
- 1 cup unsalted butter, softened (227g)
- 1 teaspoon vanilla extract
- 4 to 5 cups powdered sugar (480-600g)
Instructions
- For the Cake: Preheat the oven and prepare pans. Mix dry ingredients. Combine wet ingredients and fold in carrots and pecans. Bake and cool.
- For the Frosting: Beat butter, then cream cheese. Gradually add powdered sugar and vanilla. Spread over cooled cake.
- For the Assembly: Layer cakes with frosting. Chill before serving.
Notes
- Weigh the flour for accuracy.
- Use room temperature ingredients.
- Shred carrots at home for best texture.
- Vary mix-ins like nuts or raisins.
- Consider using applesauce or pineapple to reduce oil.
- Use block cream cheese for a firmer frosting.
- Chill cake before slicing for clean cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 629 kcal
- Sugar: 57g
- Sodium: 308mg
- Fat: 36g
- Saturated Fat: 11g
- Unsaturated Fat: 23g
- Trans Fat: 1g
- Carbohydrates: 74g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 77mg
