Recipes - Carrot Cake
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Carrot Cake

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Prep Time: 20 minutes

Cook Time: 35 minutes

Created: February 19th, 2025 Updated: February 20th, 2025

To store carrot cake, keep unfrosted layers tightly wrapped at room temperature for up to 2 days, or refrigerate frosted cake in an airtight container for up to 5 days. For freezing, wrap cooled, unfrosted layers or individual slices tightly in plastic wrap and aluminum foil, then freeze for up to 3 months; for frosted cake, freeze uncovered until the frosting hardens, then wrap and freeze for up to 2 months. Thaw frozen cake or slices in the refrigerator overnight or at room temperature before serving.

Carrot Cake

Carrot Cake

  • 21/2 cups all purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 1/2 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon ginger

  • 1/2 teaspoon salt

  • 1/2 cup vegetable oil

  • 1/2 cup softened butter

  • 1 cup granulated sugar

  • 1 cup packed light brown sugar

  • 4 large eggs, room temperature

  • 2 teaspoons vanilla extra

  • 3 cups grated carrots

Cream Cheese Frosting

  • 2 cups softened cream cheese

  • 1 cup unsalted butter, softened

  • 4-6 cups powdered sugar

  • 2 teaspoons vanilla

*Optional - finely chopped pecans for decoration

  1. Preheat your oven to 350°F (175°C). Grease and line the bottoms of three 8-inch round cake pans with parchment paper.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

  3. In a stand mixer, beat together the vegetable oil, butter, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.

  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

  5. Fold in the grated carrots, and if using, 1/2 cup of nuts (pecan or walnut)

  6. Divide the batter evenly among the prepared pans.

  7. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

  8. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Cream Cheese Frosting & Assembly

  1. Beat the cream cheese and butter together until smooth. Add sugar in small doses and test for sweetness. Add vanilla extract and beat until light and fluffy.

  2. Once cakes are cooled, frost with icing.

  3. Garnish with additional chopped nuts.