Description
A rich, moist carrot cake packed with fresh grated carrots, warm spices, and topped with creamy, tangy cream cheese frosting. Perfect for birthdays, holidays, or just because!
Ingredients
For the Cake:
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2 cups granulated sugar
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1 ½ cups vegetable oil
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2 teaspoons vanilla extract
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4 large eggs
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2 ¼ cups all-purpose flour
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1 ½ teaspoons baking soda
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1 teaspoon baking powder
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½ teaspoon kosher salt
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¼ teaspoon ground ginger
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¼ teaspoon ground cloves
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½ teaspoon ground nutmeg
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2 teaspoons ground cinnamon
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3 cups grated carrots (about 1 pound, finely shredded)
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1 cup chopped pecans (optional)
For the Cream Cheese Frosting:
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½ cup unsalted butter, softened
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2 packages cream cheese (8 oz each, softened)
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1 tablespoon vanilla extract
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4 ½ cups powdered sugar
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1 tablespoon milk (to adjust consistency)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 13×9-inch pan.
- In a large bowl, combine sugar, oil, vanilla, and eggs. Mix well.
- In another bowl, whisk together flour, baking soda, baking powder, salt, ginger, cloves, nutmeg, and cinnamon.
- Gradually add dry ingredients to the wet ingredients and mix until combined.
- Fold in grated carrots and pecans.
- Divide batter evenly between prepared pans and bake for 38-42 minutes (9-inch pans) or 45 minutes (13×9-inch pan).
- Cool cakes for 10 minutes before removing from pans, then cool completely on wire racks.
- Prepare frosting by beating butter and cream cheese until creamy. Add vanilla and powdered sugar gradually, beating until smooth. Adjust consistency with milk if needed.
- Frost the cooled cakes and decorate with extra pecans if desired.
Notes
- Store cake in the refrigerator for up to 5 days.
- Freeze unfrosted layers for up to 3 months. Thaw in the fridge before frosting.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American