Moist Carrot Cake Recipe with Cream Cheese Frosting Magic
This moist carrot cake recipe features a delightful cream cheese frosting and a combination of flavors that makes it a must-try dessert.
Equipment
- Oven
- Mixing bowls
- Whisk
- Rubber spatula
- - Cake pans
- Wire racks
Ingredients
For the Cake
- 2 cups All-Purpose Flour Can substitute with gluten-free flour blend
- 2 teaspoons Baking Powder
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Kosher Salt
- 1 teaspoon Baking Soda
- 1 1/2 cups Granulated Sugar
- 1 cup Vegetable Oil Can substitute with melted coconut oil
- 4 large Large Eggs Room temperature
- 2 teaspoons Pure Vanilla Extract
- 3 cups Shredded Peeled Carrots Finely shredded
- 1 cup Raisins Optional
- 1 cup Toasted Pecans Optional
For the Cream Cheese Frosting
- 8 ounces Cream Cheese Softened
- 1/2 cup Unsalted Butter Softened
- 2 cups Confectioners' Sugar
For Serving
- 1/2 cup Coarsely Chopped Toasted Pecans Optional garnish
Instructions
How to Make Classic Carrot Cake
- Preheat your oven to 350°F (175°C) and grease three round cake pans.
- Whisk together the dry ingredients: flour, baking powder, ground cinnamon, kosher salt, and baking soda.
- Mix the wet ingredients: beat together the granulated sugar and vegetable oil until fluffy, then add eggs and vanilla.
- Combine the mixtures by folding the dry ingredients into the wet mixture until just incorporated.
- Fold in the shredded carrots, optional raisins, and toasted pecans.
- Divide the batter evenly into the prepared pans and bake for 30-35 minutes.
- Cool the cakes in the pans for about 15 minutes, then transfer to wire racks to cool completely.
- Prepare the frosting by beating cream cheese and unsalted butter until smooth, then add confectioners' sugar.
- Assemble the cake, layering with frosting in between the cakes.
- Garnish the cake with coarsely chopped toasted pecans around the edges.
Notes
Let the frosted cake chill in the refrigerator for a bit before serving to enhance the flavors.