Description
Whipping up this classic carrot cake brings pure comfort straight from my kitchen to yours. Packed with warm spices and topped with creamy cream cheese frosting, this treasured family recipe delivers pure deliciousness that sparks joy with each delectable slice.
Ingredients
Scale
Cake Ingredients:
- 3 cups grated carrots
- 4 eggs
- 2 cups all-purpose flour
- 2 cups white sugar
- 1 cup vegetable oil
- 1 cup chopped pecans
Spices and Seasonings:
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
Frosting Ingredients:
- 8 ounces cream cheese
- ½ cup unsalted butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup milk
Instructions
- Heat your oven to 350°F and coat a 9×13-inch pan with cooking spray, ensuring every inch is covered.
- Whisk 2 cups flour, 2 teaspoons baking soda, ½ teaspoon salt, 2 teaspoons cinnamon, and ½ teaspoon nutmeg in a medium bowl until perfectly blended.
- In a separate large bowl, combine 1 cup vegetable oil, 4 eggs, and 2 cups white sugar, beating until the mixture looks smooth and consistent.
- Slowly incorporate the dry ingredient mixture into your wet ingredients, stirring gently until just combined. Avoid overmixing.
- Fold 3 cups grated carrots and 1 cup chopped pecans into the batter, distributing them evenly throughout.
- Transfer the batter into your prepared pan, using a spatula to spread it into an even layer that reaches all corners.
- Place the pan in the oven and bake for 40-45 minutes, checking doneness by inserting a toothpick into the center. The pick should come out clean.
- Remove the cake from the oven and let it rest on a wire rack for approximately 1 hour, allowing it to cool completely.
- For frosting, cream ½ cup softened butter and 8 ounces cream cheese in a large bowl until light and fluffy.
- Gradually blend in 4 cups powdered sugar, 1 teaspoon vanilla extract, and ¼ cup milk until the frosting reaches a smooth, spreadable consistency.
- Once the cake has cooled, generously spread the frosting across the top using an offset spatula for an even layer.
- Optionally, sprinkle additional chopped pecans over the frosting for extra crunch and visual appeal.
- Cut into square servings and enjoy at room temperature.
Notes
- Check carrot freshness by ensuring they’re crisp and bright orange without soft spots for the best cake texture.
- Grate carrots finely and drain excess moisture to prevent a soggy cake and maintain perfect consistency.
- Room temperature ingredients help create a smoother batter and more even baking throughout the cake.
- Replace some oil with unsweetened applesauce for a lighter version that still keeps the cake moist and tender.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 481 kcal
- Sugar: 52 g
- Sodium: 217 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.3 g
- Carbohydrates: 58 g
- Fiber: 2.5 g
- Protein: 5 g
- Cholesterol: 69 mg