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carrot cake recipe

Homemade Carrot Cake with Cream Cheese Frosting

Carrot cake is a timeless dessert that never fails to delight. Its moist, spiced layers filled with freshly grated carrots and topped with a rich cream cheese frosting make it a favorite for many. Whether you stick to the traditional recipe or add your own twist, this carrot cake is sure to be a hit at any gathering.

  • Total Time: 55-60
  • Yield: 12-16 1x

Ingredients

Scale

For the Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 1/2 cups canola oil
  • 4 eggs
  • 3 cups packed grated carrots

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch baking pan to ensure the cake doesn’t stick.

  2. Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 2 cups of granulated sugar, 2 teaspoons of baking soda, 2 teaspoons of cinnamon, and 1 teaspoon of salt. Stir until well blended.

  3. Add Wet Ingredients: Add 1 1/2 cups of canola oil and 4 large eggs to the dry mixture. Mix until the batter is smooth and well combined.

  4. Fold in Carrots: Gently fold in 3 cups of packed grated carrots until they are evenly distributed throughout the batter.

  5. Pour Batter into Pans: Divide the batter evenly between the prepared cake pans or pour it all into the 9×13-inch baking pan. Smooth the top with a spatula for even baking.

  6. Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

  7. Cool: Let the cakes cool in the pans for about 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

  8. Prepare Frosting and Assemble: While the cake is cooling, prepare the cream cheese frosting. Beat 8 ounces of softened cream cheese and 1/2 cup of softened unsalted butter together until smooth and creamy. Gradually add 4 cups of powdered sugar and 1 teaspoon of vanilla extract, mixing until the frosting is creamy and smooth. Once the cake layers are completely cool, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the entire cake. If using a 9×13-inch pan, simply frost the top of the cake.

Notes

  • Grated Carrots: For the best texture, grate the carrots finely. This ensures they blend well into the cake batter.
  • Add-Ins: Feel free to add 1 cup of chopped nuts (like walnuts or pecans) or 1/2 cup of raisins to the batter for extra flavor and texture.
  • Storage: Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
  • Freezing: The unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 3 months. Thaw in the refrigerator before frosting and serving.
  • Author: Jully
  • Prep Time: 20
  • Cook Time: 35-40

Find it online: https://jullysplace.com/carrot-cake-with-cream-cheese-frosting/