Welcome, fellow food lovers! Get ready to dive into the most incredible carrot cake recipe you'll ever make. This cake is moist, perfectly spiced, and topped with a dreamy cream cheese frosting that will have everyone asking for seconds.
- Prep time: 25 minutes
- Cook time: 30-35 minutes
- Servings: 12
Shop Key Ingredients
- All-Purpose Flour
- Ground Cinnamon
- Vanilla Extract
- Baking Soda
- b
Full Recipe Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots (about 4-5 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded unsweetened coconut (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (optional, for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In another large bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Stir in the grated carrots, walnuts/pecans (if using), and shredded coconut (if using) by hand until evenly distributed.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes cool, prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.
- Gradually add the sifted powdered sugar, one cup at a time, beating until smooth after each addition. Beat in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.
- Once the cakes are completely cool, frost them generously with the cream cheese frosting. Decorate with extra chopped nuts or carrot curls if desired.
