Classic Carrot Cake

This carrot cake is moist, dense and flavorful! Topped with the most amazing cream cheese frosting.

Course Dessert

Cuisine American

Keyword carrot cake, dessert

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 665kcal

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.

Spoon it into your measuring cup and level it off—too much flour = dry cake.

Don’t skip the pinch of cayenne It won’t make the cake spicy—it just enhances all the warm flavors

Store leftovers in the refrigerator for 4-5 days.