Carrot Cake

Name: Carrot Cake
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking soda; 1 tsp baking powder; 2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp salt; 1 cup granulated sugar; 1 cup light brown sugar, packed; 1 cup vegetable oil; 4 large eggs; 2 tsp vanilla extract; 3 cups carrots, grated; 8 oz cream cheese, softened; 4 tbsp unsalted butter, softened; 2 cups powdered sugar, sifted; 1 tsp vanilla extract (for frosting)

A moist, warmly spiced cake loaded with freshly grated carrots and finished with a lush cream cheese frosting. This classic American layer cake is perfect for celebrations or any afternoon treat.

65 minMediumServes 12580 cal/serving

AmericanDessertOvenVegetarianLow-SodiumPork-FreeNightshade-Free

Ingredients

2 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup granulated sugar
1 cup light brown sugar, packed
1 cup vegetable oil
4 large eggs
2 tsp vanilla extract
3 cups carrots, grated
8 oz cream cheese, softened
4 tbsp unsalted butter, softened
2 cups powdered sugar, sifted
1 tsp vanilla extract (for frosting)

Instructions

1

Preheat oven to 350°F. Grease and flour two 9-inch round cake pans (or line with parchment paper).
2

In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking soda, 1 tsp baking powder, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/2 tsp salt.
3

In a separate large bowl, beat 1 cup granulated sugar, 1 cup packed light brown sugar, 1 cup vegetable oil, 4 large eggs, and 2 tsp vanilla extract together until well combined and slightly thickened, about 2 minutes.
4

Gradually stir the dry ingredients into the wet ingredients until just combined - do not overmix. Fold in 3 cups grated carrots.
5

Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
6

Make the frosting: beat 8 oz softened cream cheese and 4 tbsp softened unsalted butter together until smooth and fluffy. Mix in 1 tsp vanilla extract (for frosting). Gradually add 2 cups sifted powdered sugar and beat until light and creamy.
7

Place one cooled cake layer on a serving plate. Spread about one-third of the frosting on top. Place the second layer on top and frost the top and sides with remaining frosting. Refrigerate until ready to serve.

Questions

Can I make Carrot Cake dairy-free?

Yes. The dairy in this entry is 8 oz cream cheese, softened, 4 tbsp unsalted butter, softened. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Carrot Cake gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Carrot Cake keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Carrot Cake?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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