Moist, flavorful, and topped with a rich cream cheese frosting—perfect for any occasion!
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups vegetable oil
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup chopped pecans or walnuts (optional)
For the cream cheese frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Directions
- Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
In a large bowl, beat the eggs, oil, sugar, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots and chopped nuts (if using). - Bake the Cake
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and cool completely on a wire rack. - Make the Frosting
Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, beating until creamy. - Assemble the Cake
Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the entire cake.
Optionally, decorate with additional chopped nuts or carrot pieces on top. - Refrigerate
For best results, refrigerate the cake for at least an hour before serving to allow the frosting to set.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12
Helpful Tips
- Use freshly grated carrots for the best texture and moisture. Pre-shredded carrots may be too dry.
- To prevent sticking, line the bottom of the cake pans with parchment paper after greasing.
- Chill the frosting for 10-15 minutes before spreading it on the cake to make it easier to work with.
- For an extra touch of flavor, toast the nuts before folding them into the batter.
Substitutions
- Replace vegetable oil with melted coconut oil for a subtle tropical flavor.
- Use brown sugar instead of granulated sugar for a deeper, molasses-like sweetness.
- Swap nuts with raisins or shredded coconut if preferred.
- Use a dairy-free cream cheese and butter alternative for a vegan-friendly frosting.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! Carrot cake tastes even better the next day. Store it in the refrigerator for up to 3 days.
Can I freeze the cake?
Absolutely. Wrap each layer separately in plastic wrap and foil, then freeze for up to 2 months. Thaw completely before frosting.
What if I don’t have round cake pans?
You can bake the batter in a 9×13-inch rectangular pan instead. Adjust the baking time to 40-45 minutes.
How do I prevent my cake from being too dense?
Avoid overmixing the batter, as this can develop gluten in the flour and lead to a dense texture.
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