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piece of carrot cake with three layers and cream cheese frosting
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Classic Carrot Cake

Course Dessert
Cuisine American
Keyword carrot cake, dessert
Servings 8
Author Wendie

Ingredients

  • 1 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 1/4 cup vegetable oil
  • 4 eggs
  • 2-1/4 cups sifted all purpose flour
  • 1 1/2 teaspoon baking soda
  • 1 1.2 teaspoon 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) cream cheese softened
  • 1 stick butter softened to room temperature
  • 3 cups powdered sugar sifted
  • 2 teaspoons vanilla

Instructions

  • Preheat oven to 350 degrees
  • Generously butter and flour bottom and sides of all three baking pans.
  • In a large bowl mix sugars, and oil until combined. Add in eggs and mix just until combined.
  • In a medium bowl mix flour, baking soda baking and 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 cake mix into the three cake pans.
  • Bake 25 minutes or until toothpick comes out clean
  • In a large bowl add softened cream cheese and butter. Using an electric hand mixer, mix until light and fluffy. Add in sifted 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.