Classic Carrot Cake
This carrot cake is moist, dense and flavorful! Topped with the most amazing cream cheese frosting.
Servings 12
Calories 765kcal
Ingredients
- 1 1/2 cup sugar
- 1/2 cup brown sugar
- 1 1/4 cup vegetable oil
- 4 eggs
- 2-1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 teaspoon nutmeg
- 3 cups shredded carrots
- 1 cups chopped pecans
Cream Cheese Frosting
- 2 8 oz pkgs cream cheese softened
- 1 stick unsalted butter softened to room temperature
- 3 cups powdered sugar
- 2 teaspoons vanilla
Instructions
- Preheat oven to 350 degrees
- Generously butter and flour the bottom and sides of all three baking pans.
- In a large bowl mix sugars, oil, and eggs and mix just until combined.
- In a medium bowl mix flour, baking soda baking powder, cinnamon, cayenne, salt, and nutmeg.
- Add the dry ingredients to the wet ingredients and mix just until combined. Fold in carrots and pecans
- Divide the cake mix into the three 8-inch round cake pans.
- Bake for 25 minutes or until a toothpick comes out clean. Let set cool then remove from the pans and place on a cooling rack or parchment paper.
- Cool completely before frosting.
- In a large bowl add softened cream cheese and butter. Using an electric hand mixer, mix until light and fluffy. Add in powdered sugar about 1/2 cup at a time and mix until incorporated. Add in vanilla and mix until combined.
- Place one of the cake layers on a cake stand or platter and top with about 3/4 - 1 cup frosting. Smooth it out and place another cake layer on top and repeat.
Video
Nutrition
Serving: 8Servings | Calories: 765kcal | Carbohydrates: 97g | Protein: 8g | Fat: 40g | Saturated Fat: 8g | Polyunsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 457mg | Fiber: 3g | Sugar: 61g