Ingredients
Cake Ingredients
- 2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 2 teaspoons ground cinnamon
- 3 cups grated carrots (or finely shredded)
- 1 cup chopped pecans
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 2 packages cream cheese, softened (8 oz each)
- 1 tablespoon vanilla extract
- 4 1/2 cups powdered sugar
- 1 tablespoon milk
Instructions
- Prepare the batter: In a large mixing bowl, combine granulated sugar, vegetable oil, vanilla extract, and eggs. Beat until well combined. Gradually add the all-purpose flour, baking soda, baking powder, kosher salt, ground ginger, ground cloves, nutmeg, and ground cinnamon. Continue beating for 2 minutes until the mixture is fully combined and fluffy.
- Incorporate carrots and nuts: Gently fold the grated carrots and chopped pecans into the batter until evenly distributed, being careful not to overmix.
- Bake the cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans thoroughly. Pour the batter evenly into the prepared pans. Bake for 38 to 42 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans on a wire rack for 10 minutes, then remove from pans and cool completely on the rack.
- Make the frosting: Once the cakes are completely cooled, beat together the softened unsalted butter and cream cheese for about 3 minutes until smooth and creamy. Add the vanilla extract, powdered sugar, and milk, mixing well until the frosting is light and spreadable.
- Assemble and frost: Spread the cream cheese frosting evenly over the cooled cake layers, covering the top and sides as desired. Serve and enjoy your classic carrot cake!
Notes
- Make sure the cream cheese and butter are softened to room temperature for smooth frosting.
- Grating the carrots finely helps the cake maintain a tender texture.
- You can substitute pecans with walnuts or omit nuts for a nut-free version.
- Store the cake covered in the refrigerator to keep the frosting fresh.
- Allow the cake to come to room temperature before serving for best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
