Description
This classic Carrot Cake is the ultimate moist and spiced dessert, perfect for any celebration or brunch. Packed with fresh, finely grated carrots and finished with a velvety, tangy homemade cream cheese frosting, this treat delivers a professional gourmet experience right from your own oven. It is simple to prepare, incredibly flavorful, and guaranteed to be a crowd-pleaser that satisfies every sweet craving.
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
3 cups finely grated carrots
1 cup vegetable oil
4 large eggs
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.
Add the grated carrots, vegetable oil, and eggs to the dry ingredients.
Mix with a spatula until just combined.
Pour the batter into your prepared pan and smooth the top.
Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
While the cake cools, beat the cream cheese and butter with an electric mixer until smooth.
Add vanilla and gradually mix in the powdered sugar until fluffy.
Once the cake is completely cool, spread the frosting evenly over the top.
Notes
Keep the cake in an airtight container in the refrigerator for up to 5 days. Ensure your cream cheese and butter are at room temperature before mixing to avoid lumpy frosting. Use a fine grater for the carrots for a silky texture. Optional: Fold in 1/2 cup of toasted chopped walnuts or pecans to the batter for added crunch.
- Prep Time: 20
- Cook Time: 35
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 45g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg