piece of carrot cake with three layers and cream cheese frosting

Classic Carrot Cake

Course Dessert
Cuisine American
Keyword carrot cake, dessert
Servings 8


  • 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


  1. Preheat oven to 350 degrees
  2. Generously butter and flour bottom and sides of all three baking pans.
  3. In a large bowl mix sugars, and oil until combined. Add in eggs and mix just until combined.
  4. In a medium bowl mix flour, baking soda baking and powder, cinnamon, cayenne, salt and nutmeg

  5. Add the dry ingredients to the wet ingredients and mix just until combined. Fold in carrots and pecans
  6. Divide cake mix into the three cake pans.
  7. Bake 25 minutes or until toothpick comes out clean
  8. 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.

  9. 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.