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Classic Carrot Cake

 

Classic Carrot Cake

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Prep 20 minutes
Cook 30 minutes
Total 1 hour
Moist, gently spiced carrot cake layered with tangy cream cheese frosting. Soft crumb, rich flavor, perfect for celebrations.
Servings 12 slices
Course Dessert
Cuisine American

Ingredients

Cake
  • 2 cups all-purpose flour spooned & leveled
  • 2 tsp ground cinnamon
  • 1/2 tsp nutmeg optional
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups vegetable oil
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 4 large eggs room temperature
  • 3 cups finely grated carrots loosely packed
Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 1 tsp vanilla extract

Method

  1. Preheat oven to 350°F (177°C). Grease and line two 9-inch cake pans.
  2. Whisk flour, cinnamon, nutmeg, baking soda, and salt together.
  3. In a separate bowl whisk together the oil, granulated sugar, and brown sugar.
  4. Add eggs one at a time, mixing until smooth. Fold in grated carrots.
  5. Fold dry ingredients into wet ingredients just until no dry flour remains.
  6. Divide batter between pans and bake 25–30 minutes, or until a toothpick comes out clean.
  7. Cool cakes in pans 10 minutes, then transfer to a rack and cool completely.
  8. Make frosting: beat cream cheese and butter until smooth and creamy.
  9. Add powdered sugar gradually, then mix in vanilla until smooth.
  10. Frost cooled cake layers and assemble.

Notes

Flavor improves overnight. Store covered in the refrigerator up to 4 days.

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