Name: Carrot Cake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 12 servings
Ingredients: 2 cups All-purpose flour; 2 cups Granulated sugar; 1 tsp Baking soda; 1 tsp Baking powder; 1.5 tsp Ground cinnamon; 0.5 tsp Salt; 1.5 cups Vegetable oil; 4 pieces Large eggs; 2 tsp Vanilla extract; 3 cups Freshly grated carrots; 1 cup Chopped pecans; 8 oz Full-fat cream cheese, softened; 0.5 cup Unsalted butter, softened; 4 cups Powdered sugar

Baking

Carrot Cake

This carrot cake is incredibly moist, perfectly spiced, and loaded with fresh carrots and pecans for the ultimate texture. Topped with a thick layer of tangy cream cheese frosting, it is a timeless classic that never fails to impress at any gathering.

Prep

25m

Cook

35m

Serves

Calories

580kcal

Qty	Ingredient
2 cups 250 g	All-purpose flour
2 cups 400 g	Granulated sugar
1 tsp 5 g	Baking soda
1 tsp 5 g	Baking powder
1.5 tsp 3 g	Ground cinnamon
0.5 tsp 3 g	Salt
1.5 cups 355 ml	Vegetable oil
4 pieces 4 pieces	Large eggs
2 tsp 10 ml	Vanilla extract
3 cups 300 g	Freshly grated carrots
1 cup 125 g	Chopped pecans
8 oz 225 g	Full-fat cream cheese, softened
0.5 cup 115 g	Unsalted butter, softened
4 cups 500 g	Powdered sugar

2 Method

Step 1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper for easy removal.

Step 2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt until well combined.

Step 3. In a separate medium bowl, whisk the vegetable oil, eggs, and 1 teaspoon of vanilla extract until the mixture is smooth.

Step 4. Pour the wet ingredients into the dry ingredients and stir with a large spoon or spatula until just combined. Be careful not to overmix.

Step 5. Gently fold in the grated carrots and chopped pecans until they are evenly distributed throughout the batter.

Step 6. Divide the batter equally between the two prepared pans and smooth the tops.

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

Step 8. Cool the cakes in the pans for 15 minutes, then carefully transfer them to a wire rack to cool completely before frosting.

Step 9. Prepare the frosting by beating the cream cheese and butter in a large bowl until creamy. Add the remaining 1 teaspoon of vanilla and gradually beat in the powdered sugar until smooth and fluffy.

Step 10. Place one cake layer on a serving plate, spread a thick layer of frosting on top, place the second layer on top, and finish by frosting the top and sides of the cake.

·
Always grate your carrots fresh using the fine side of a box grater; pre-shredded carrots from the store are too dry for this recipe.
·
Ensure your cream cheese and butter are truly at room temperature to avoid lumps in your frosting.
·
For an extra flavor boost, toast the pecans in a dry skillet for 3-5 minutes before adding them to the batter.
·
If the cake feels too soft while frosting, chill the layers in the fridge for 30 minutes to firm them up.

? FAQ

Can I make this carrot cake gluten-free?

Yes, you can substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend. The texture may be slightly denser but still delicious.

Does carrot cake need to be refrigerated?

Yes, because of the cream cheese frosting, this cake should be stored in an airtight container in the refrigerator. It will stay fresh for up to 5 days.

Can I use walnuts instead of pecans?

Absolutely! Walnuts are a traditional alternative to pecans and work perfectly in this recipe.

Can I add raisins or pineapple to this recipe?

Yes, you can add 1/2 cup of raisins or well-drained crushed pineapple. If using pineapple, ensure it is very dry to prevent the cake from becoming too mushy.