Description
A moist and flavorful carrot cake topped with cream cheese frosting.
Ingredients
Scale
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 2 teaspoons ground cinnamon
- 3 cups grated carrots
- 1 cup chopped pecans
- 1/2 cup unsalted butter
- 8 ounces cream cheese
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 2 tablespoons milk
Instructions
- In a large mixing bowl, mix together the sugar, vegetable oil, vanilla extract, and eggs. Beat for about 2 minutes until fluffy.
- Gradually add in the all-purpose flour, baking soda, baking powder, kosher salt, ginger, cloves, nutmeg, and cinnamon. Mix until smooth.
- Gently fold in the grated carrots and chopped pecans until evenly distributed.
- Preheat your oven to 350°F. Pour the batter into greased and floured 9-inch cake pans. Bake for 38-42 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes on a wire rack before transferring to cool completely.
- In a mixing bowl, cream together the softened butter and cream cheese for about 3 minutes until smooth. Add vanilla extract, powdered sugar, and milk, mixing until creamy.
- Once the cake layers are cooled, spread the cream cheese frosting over the top of one layer, place the second layer on top, and frost the top and sides.
- Optional: Garnish with extra chopped pecans for added crunch.
Notes
- This cake can be made a day in advance and stored in the refrigerator.
- For best flavor, use fresh spices.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg