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Carrot Cake

Carrot Cake

Incredibly moist and easy
Course Desserts
Servings 1 9″ double layer

Equipment

  • 9" baking pans

Ingredients

Carrot Cake

  • 2 c flour
  • 2 tsp baking soda
  • ¼ tsp salt
  • 2 tsp cinnamon
  • c vegetable oil
  • 1 c sugar
  • 1 c brown sugar lightly packed
  • 1 tsp vanilla
  • 4 eggs
  • 3 c peeled and grated carrots (about 5-6 medium)
  • optional: 1 c chopped pecans and/or ½ c raisins

Frosting

  • 16 oz cream cheese, softened
  • ½ c butter, softened
  • 4 ½ c powdered sugar
  • 1 ¼ tsp vanilla

Instructions

  • Heat oven to 350 F
  • Grease and flour two 9" round cake pans.
  • In medium bowl, whisk flour, baking soda, salt and cinnamon until well blended.
  • In separate bowl, whisk oil, sugars and vanilla. Whisk in eggs, one at a time, until combined.
  • Add dry ingredients to oil/sugar/vanilla/eggs mixture in batches, incorporating fully after each addition.
  • Stir in the carrots (and nuts/raisins if using)
  • Divide cake between the two cake pans and bake 35-45 minutes, or until cake tops are springy when touched, and toothpick inserted in centre comes out clean.
  • Cool cakes in pans for 15 minutes then turn out onto cooling racks

Frosting

  • Beat cream cheese and butter together until smooth, about two minutes.
  • Add powdered sugar and vanilla and beat another 2-3 minutes until smooth and creamy.
  • If you find frosting is too thick, add 1 tbsp cream or milk.