Homemade Carrot Cake
Our stunning homemade carrot cake is tender and delicious. Paired with cream cheese frosting, it's a beloved classic!
Servings: 16
Ingredients
Cake
- 1 cup granulated sugar
- 1 cup brown sugar
- 1⅓ cups vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 cups grated carrots, (5-6 medium carrots)
- 1 cup chopped pecans
Frosting
- ½ cup unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
- 3-4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy whipping cream, as needed
- ½ cup chopped pecans, optional
Instructions
- Preheat the oven to 350°F. Generously grease two 9-inch round cake pans.
- In a large bowl, beat granulated sugar, brown sugar, oil, and vanilla until combined. Add eggs, one at time, beating on low speed after each one.
- In another bowl, mix flour, baking soda, baking powder, cinnamon and salt. Add to wet ingredients and mix with a wooden spoon, until just combined. Fold in grated carrots and chopped pecans. Pour into the prepared pans.
- Bake for 36-42 minutes or until a toothpick inserted in the middle comes out clean. Let cool in the pans for 10 minutes before turning onto a wire rack. Let cool completely.
Frosting
- In a medium bowl, beat butter, cream cheese, powdered sugar, and vanilla until smooth. Add 1-2 tablespoons whipping cream until you reach the desired consistency. Fold chopped pecans into the frosting, optional.
- Place 1 cake on your plate, then add frosting to cover. Add a second layer and spread the remaining frosting over the tops and sides. Pipe on any decorative frosting and decorate with any remaining chopped pecans.
Video
Notes
Carrots. Use the small side of a box grater to shred the carrots. Do not use pre-shredded carrots as they are too dry.
Store cake rounds. Cool and wrap with plastic wrap and store at room temperature for 1-2 days or wrap again with foil and freeze for 3-4 months.
Store the frosting in the fridge for 4-5 days or in the freezer for 2-3 months. Allow it to come to room temperature and stir before applying to the cake.
Store a frosted cake, covered, in the fridge for 24 hours before serving. Leftovers can be covered with plastic or divided into airtight containers and refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
Calories: 448kcal | Carbohydrates: 65g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 292mg | Potassium: 218mg | Fiber: 2g | Sugar: 50g | Vitamin A: 4457IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg