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Classic Carrot Cake with Cream Cheese Frosting Recipe

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4.8 from 73 reviews

This classic carrot cake recipe features a moist and flavorful cake loaded with grated carrots and optional crunchy pecans, topped with a rich and creamy cream cheese frosting. Perfect for any occasion, this carrot cake combines warm spices and a luscious frosting that complements the tender crumb.

Ingredients

Scale

Cake

  • 2 cups white sugar
  • 1 ¼ cups vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 3 cups grated carrots
  • 1 cup chopped pecans (Optional)

Frosting

  • ½ cup butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans (Optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the white sugar, vegetable oil, eggs, and vanilla extract. Beat them together until the mixture is smooth and well combined, ensuring the eggs are fully incorporated.
  3. Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. This ensures even distribution of the leavening agents and spices throughout the batter.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the cake tender.
  5. Add Carrots and Pecans: Fold in the grated carrots and the optional chopped pecans evenly into the batter, distributing them throughout.
  6. Pour Batter into Pans: Evenly divide the cake batter between the prepared pans and smooth the tops with a spatula.
  7. Bake the Cake: Place the pans in the preheated oven and bake for about 30 to 40 minutes or until a toothpick inserted into the center comes out clean. Avoid opening the oven door frequently to maintain the temperature.
  8. Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to wire racks to cool completely before frosting.
  9. Prepare the Frosting: In a mixing bowl, beat the softened butter and cream cheese together until creamy and smooth. Gradually add the confectioners’ sugar and the vanilla extract, beating until the frosting is light and fluffy.
  10. Assemble the Cake: Once the cakes are fully cooled, place one layer on a serving plate, spread a thick layer of frosting on top, then place the second cake layer over it. Frost the top and sides evenly.
  11. Garnish: Optionally, sprinkle the remaining chopped pecans over the top of the frosted cake for added texture and presentation.
  12. Chill and Serve: For best results, refrigerate the cake for at least an hour before slicing to let the frosting set. Serve and enjoy your classic carrot cake!

Notes

  • You can substitute the pecans with walnuts or omit them for nut-free options.
  • Make sure the cream cheese and butter are softened to room temperature to avoid lumps in the frosting.
  • Use freshly grated carrots for the best texture and moisture.
  • Store leftover cake covered in the refrigerator for up to 5 days.
  • For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.

Keywords: carrot cake, cream cheese frosting, spiced cake, moist cake, classic dessert

Find it online: https://mjrecipe.com/classic-carrot-cake-with-cream-cheese-frosting-recipe/