Go Back
+ servings
Carrot Cake Recipe slice on a white plate on a blue and white napkin
Print

Carrot Cake Recipe

This moist and soft Carrot Cake Recipe is topped with a cream cheese frosting that's just as good as it looks.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Servings 16 Servings
Calories 636kcal
Author Rob

Equipment

  • measuring cup and spoon
  • mixing bowls
  • round cake pans
  • Hand or Stand Mixer
  • baking sheet
  • parchment paper
  • Whisk

Ingredients

For the Cake:

  • 2 cups all purpose flour
  • 1 ½ teaspoon Baking powder
  • ½ teaspoon salt
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Nutmeg
  • 1 ¼ cups vegetable oil
  • 1 ½ cups brown sugar
  • 1 cup sugar
  • 1 teaspoon Vanilla Extract
  • 4 large eggs
  • 2 cups grated carrots
  • 2 cups chopped pecans divided

For the Frosting:

  • 1 ½ cups heavy whipping cream
  • 8 ounce cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon Vanilla Extract

Instructions

  • Preheat your oven to 350 degrees.
  • Add parchment paper to 2 round 9 inch cake pans, and lightly spray with non-stick spray
  • In a large bowl, whisk together vegetable oil, brown sugar, sugar, vanilla, and eggs until combined. Set aside.
  • In another large bowl, whisk together all purpose flour, baking powder, salt, cinnamon, and nutmeg.
  • Slowly add dry ingredients to the wet ingredients, mixing between each addition, until flour mixture is just incorporated, careful not to over-mix.
  • Fold in grated carrots and 1 cup pecans.
  • Pour batter evenly into cake pans, and bake for 35-40 minutes, until a toothpick inserted into the middle of the pans comes out clean.
  • Allow the cake to cool completely.
  • Meanwhile, add 1 cup of chopped pecans to a rimmed baking sheet and bake for 4-5 minutes, until toasted. Set aside.
  • To make the frosting, use a hand mixer to cream together powdered sugar and cream cheese, until light and fluffy. Add vanilla, and mix until combined.
  • To a separate bowl, add heavy whipping cream. Beat with a hand mixer for 2-3 minutes, until peaks begin to form and the whipping cream is whipped.
  • Fold the whipped cream into the cream cheese mixture until well incorporated.
  • Frost the cake as desired, then top with toasted pecans.
  • Enjoy, and refrigerate any leftovers in an airtight container.

Nutrition

Calories: 636kcal | Carbohydrates: 65g | Protein: 6g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 196mg | Potassium: 208mg | Fiber: 2g | Sugar: 50g | Vitamin A: 3259IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg