Description
This classic carrot cake is incredibly moist, packed with warm spices, and topped with rich cream cheese frosting. Perfect for celebrations or a cozy dessert!
Ingredients
Scale
For the Cake:
- 2 cups shredded carrots
- 4 large eggs
- 1 cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
- In a large bowl, whisk eggs, vegetable oil, sugars, and vanilla extract until smooth.
- In a separate bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to wet ingredients. Stir until just combined.
- Fold in shredded carrots. Avoid overmixing.
- Divide batter evenly between the cake pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool completely before frosting.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract.
- Spread frosting between cake layers and over the entire cake.
- Serve and enjoy!
Notes
- Use freshly shredded carrots for the best moisture and texture.
- Let the cake cool completely before frosting to prevent melting.
- For extra flavor, add chopped walnuts or raisins to the batter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American