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Carrot Cake

A moist, warmly spiced carrot cake with tangy cream cheese frosting. Tender crumb, toasted pecans, and the perfect balance of sweet and spice.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the Cake:
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 1/4 cups vegetable oil
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup chopped pecans
For the Frosting:
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract

Equipment

  • 9x13-inch baking pan

Method
 

  2. Preheat the oven to 350F. Grease a 9x13 inch baking pan and line with parchment paper.
  3. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  4. In another bowl, beat the oil, granulated sugar, brown sugar, and eggs until well combined.
  5. Pour the wet ingredients into the dry and stir until just combined. Fold in the grated carrots and pecans.
  6. Spread the batter in the prepared pan and bake for 30 to 35 minutes, until a toothpick comes out with moist crumbs.
  7. For the frosting, beat the cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until fluffy.
  8. Spread frosting over the completely cooled cake. Slice and serve.