Whether you are looking for a dessert for Easter dinner, an easy-to-make birthday cake or something sweet to serve on a party buffet, this classic carrot cake with cream cheese frosting is sure to be a hit. It's super easy to make and tastes delicious.
cake pan(s): 3- 8" cake pans, 2 - 9" cake pans, 1 - 9" x 13" rectangular cake pan, 1 - 10" tube or Bundt pan, or 24 cupcake tins
(optional) parchment paper and pencil
food processor with grating attachment or a hand grater
measuring cups and spoons
mixer and mixing bowl
another mixing bowl
cooling rack(s)
Spatula
mixing spoon
Ingredients
Carrot Cake Ingredients
4largeeggs
1cupwhite granulated sugar
1cupbrown sugar
1cupvegetable or canola oil
2teaspoonsvanilla flavoring
2cupsflour
2teaspoonsbaking powder
½teaspoonbaking soda
1teaspoonsalt
2teaspoonscinnamon
3cupsgrated carrotsabout 1/2 pound
½teaspoonnutmeg
½cupraisinsoptional
½cuppecans or walnutsoptional
Cream Cheese Frosting Ingredients
½cup (or 1 stick)non-salted butterat room temperature
8ounces (or 1 package)cream cheeseat room temperature
2teaspoonsvanilla
3 to 4cupssifted icing sugar
Instructions
How To Make Carrot Cake
Pre-heat the oven to 350℉.
Grease the cake pans or line the bottom with parchment paper.
Beat the eggs in the mixer on medium-high speed.
4 large eggs
While continuing to mix, slowly add in the white granulated sugar, brown sugar, vegetable oil, and vanilla. Set aside.
1 cup white granulated sugar, 1 cup brown sugar, 1 cup vegetable or canola oil, 2 teaspoons vanilla flavoring
In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
2 cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg
Add the dry ingredient mixture into the liquid mixture, and mix with a spoon until they are combined. (Do not use the mixer).
Add in the grated carrots, raisins and nuts (if using). Mix with a spoon just until combined.
3 cups grated carrots, ½ cup raisins, ½ cup pecans or walnuts
Pour the mixture into the cake pans.
Bake at 350℉ for the following amount of time, or until a toothpick inserted in the center of the cake comes out clean.- 8" square or circular cake pans: 35 minutes- 9" square or circular cake pans: 40 minutes- 9" x 13" cake pan: 50 minutes- 10" tube or Bundt pan: 1 hour 15 minutes- 24 cupcakes: 25 to 30 minutes
Remove the cake pans from the oven and set on cooling racks for 5 to 10 minutes.
Remove the cake from the pans and let cool completely on the wire racks.
When it has reached room temperature, frost with Cream Cheese Icing.
How To Make Cream Cheese Icing
Beat the cream cheese and butter with a mixer on medium-high speed until they are light and fluffy, about 3 minutes.
½ cup (or 1 stick) non-salted butter, 8 ounces (or 1 package) cream cheese
Mix in the vanilla.
2 teaspoons vanilla
Change the mixer speed to low.
Add in ½ cup of the icing sugar and mix until it is combined. Continue adding icing sugar in ½ cup increments until the frosting does not run off a spoon or spatula. This usually takes 3 to 4 cups.
3 to 4 cups sifted icing sugar
Notes
Avoid using pre-grated carrots since they will result in a cake that is too dry.
If mixing the liquid ingredients with a stand mixer, use a whisk attachment instead of the regular beater for best results.
Once the flour mixture has been added to the liquid ingredients, only mix by hand with a spoon to prevent the cake from turning out tough and chewy.
Make sure that the cake is completely cooled before icing it otherwise the frosting will melt.
Carrot cake with frosting should be stored in the refrigerator for up to 3 days. It can also be frozen without the frosting for up to 4 months.