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Homemade Carrot Cake recipe photo

Carrot Cake

This classic Carrot Cake is SO MOIST! A perfect blend of shredded carrots, warm cinnamon, crunchy pecans, and luscious cream cheese frosting awaits you.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 1/3 cups granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/3 cups vegetable oil
  • 4 large eggs at room temperature
  • 3 cups finely shredded carrots about 5 to 6 medium carrots
  • 1 cup chopped pecans
For the Cream Cheese Frosting
  • 8 ounces cream cheese softened at room temperature
  • 2/3 cup salted sweet cream butter softened
  • 3 cups powdered sugar
  • 1 teaspoon clear vanilla flavoring
  • 1/3 cup chopped pecans optional garnish

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric Mixer or Stand Mixer
  • Grater or food processor
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling racks
  • Offset spatula or butter knife

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, ground cinnamon, baking powder, and baking soda until evenly mixed.
  3. In a separate bowl, whisk the vegetable oil and eggs together until smooth and glossy.
  4. Gradually add the dry ingredients to the wet, mixing just until combined. Fold in the finely shredded carrots and chopped pecans gently with a rubber spatula.
  5. Divide the batter evenly between the prepared pans. Smooth the tops and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Frosting and Assembly
  1. Beat the softened cream cheese and salted sweet cream butter together until creamy and smooth. Gradually add powdered sugar, continuing to beat until fluffy. Stir in the clear vanilla flavoring.
  2. Place one cake layer on your serving plate and spread a generous amount of frosting over the top. Add the second layer and cover the entire cake with frosting. Sprinkle chopped pecans on top as a garnish.

Notes

  • Store the cake covered in the refrigerator to keep the cream cheese frosting fresh for up to 4 days.
  • Freeze unfrosted cake layers for up to 3 months; thaw in the refrigerator overnight before frosting.
  • For gluten-free, substitute all-purpose flour with a gluten-free blend containing xanthan gum.
  • Try swapping pecans with walnuts or almonds for a different nutty flavor.
  • Add crushed pineapple or raisins with the carrots for extra moisture and flavor.