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