Description
An expertly crafted, moist carrot cake recipe infused with warm spices and topped with a luxurious, tangy cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1.25 cups vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 3 cups finely grated fresh carrots
- 1 cup chopped pecans or walnuts (optional)
- 16 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
Instructions
- Preheat oven to 350°F and grease two 9-inch cake pans.
- Whisk flour, baking soda, baking powder, salt, and spices in a bowl.
- In a separate large bowl, whisk oil, sugars, eggs, and vanilla until smooth.
- Fold the dry ingredients into the wet ingredients until just combined.
- Stir in the grated carrots and nuts.
- Pour into pans and bake for 30-35 minutes.
- Cool completely on wire racks.
- Beat cream cheese, butter, vanilla, and powdered sugar into a fluffy frosting.
- Frost the cooled cake layers and serve.
Notes
High in Vitamin A from fresh carrots, incredibly moist due to oil-based batter, and features a balanced spice profile.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 450 kcal