Go Back

Carrot Cake

If you want to bake a cake that's comforting and full of flavor, carrot cake is a great choice. This classic dessert has moist layers spiced with cinnamon and nutmeg, balanced by the sweetness of grated carrots and crunchy pecans. Topped with creamy cream cheese frosting, it offers a mix of textures and tastes that everyone loves.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

For the Cake:

  • 2½ cups 300g all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1/3 cup 320ml vegetable oil
  • 1 cup 220g packed light brown sugar
  • 1 cup 200g granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract 10mL
  • 3 cups 315g grated carrots (from about 1 pound of carrots)
  • 1 cup 120g chopped pecans

For the Cream Cheese Frosting:

  • 1 8-ounce/227g block cream cheese, at room temperature
  • 1 cup 227g unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 4 to 5 cups 480-600g powdered sugar

Instructions
 

Prepare the Cake Batter

  • Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  • In a large bowl, mix together all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this bowl aside.
  • In another bowl, whisk together vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and stir gently until just mixed. It's okay if there are a few streaks of flour.
  • Fold in the grated carrots and chopped pecans with a spatula until evenly distributed.

Bake the Cake Layers

  • Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool completely in the pans on a wire rack. Once cool, run a knife around the edges and invert the cakes onto the rack to remove the pans and parchment paper.

Prepare the Cream Cheese Frosting

  • In a large bowl, using a hand mixer or stand mixer with the paddle attachment, beat the softened cream cheese on medium speed until smooth, about 2 minutes.
  • Add the softened butter and continue beating until the mixture is light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  • Mix in the vanilla extract until combined. Reduce the mixer speed to low and gradually add the powdered sugar, mixing until fully incorporated.
  • Increase the speed to high and beat for 1-2 minutes until the frosting is light, fluffy, and spreadable. If the frosting seems too thin, add more powdered sugar.

Assemble the Cake

  • Place one cake layer top-side up on a cake stand or serving plate. Evenly spread about 3/4 cup of the cream cheese frosting over the top.
  • Position the second cake layer top-side down on top of the frosted layer. Spread the remaining frosting evenly over the top and sides of the cake.
  • Optionally, garnish the top with chopped pecans or pipe decorative swirls of frosting around the edges.
  • Refrigerate the cake for at least 30 minutes before slicing to allow the frosting to set. Enjoy your delicious carrot cake!