Carrot Cake
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.
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
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1
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans (or line with parchment paper).
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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.
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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.
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4
Gradually stir the dry ingredients into the wet ingredients until just combined — do not overmix. Fold in 3 cups grated carrots.
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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.
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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.
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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.