Description
This carrot cake delivers pure comfort straight from Grandma’s kitchen, bringing together spices and sweetness that make your taste buds dance with delight. Creamy cream cheese frosting and tender crumbs guarantee a slice of pure homemade happiness that’ll vanish faster than you can grab a fork.
Ingredients
Scale
Main Ingredients:
- 3 cups grated carrots
- 4 large eggs
- 1 ½ cups vegetable oil
- 2 cups white sugar
Supporting Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
Additional Mix-ins:
- 1 cup chopped pecans
- ½ cup crushed pineapple, drained
- ½ cup shredded coconut
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Warm your oven to 350°F and coat a 9×13 inch pan with cooking spray or butter.
- Combine 2 cups flour, 2 tsp baking soda, ½ tsp salt, 2 tsp cinnamon, and ½ tsp nutmeg in a mixing bowl.
- Crack 4 large eggs into a separate large bowl and whip them until they become airy and light.
- Pour 1 ½ cups vegetable oil and 2 cups sugar into the eggs, blending until the mixture looks smooth.
- Gently incorporate the dry ingredient mixture into the wet ingredients, stirring carefully to prevent overmixing.
- Fold in 3 cups grated carrots, 1 cup pecans, ½ cup drained pineapple, and ½ cup coconut until everything is evenly distributed.
- Transfer the batter to the prepared pan, smoothing the surface with a spatula.
- Slide the pan into the preheated oven and bake for 40-45 minutes, checking doneness with a toothpick.
- Pull the cake from the oven and allow it to rest at room temperature for a full hour.
- Cream ½ cup softened butter and 8 oz softened cream cheese until they blend seamlessly.
- Gradually add 4 cups powdered sugar and 1 tsp vanilla, mixing until the frosting feels silky.
- Apply the frosting across the cake’s entire surface using a clean spatula.
- Scatter 1 cup chopped pecans over the frosting for a delightful crunch.
- Cut into squares and enjoy at room temperature or chill for a firmer texture.
Notes
- Grate carrots finely for a smoother cake texture that distributes evenly throughout the batter.
- Use room temperature eggs and cream cheese to ensure better mixing and a more consistent result.
- Toast pecans before adding them to intensify their nutty flavor and provide extra crunch in every bite.
- If someone needs a dairy-free version, swap cream cheese frosting with cashew-based cream or coconut whipped topping for similar richness.
- Prep Time: 25 minutes
- Cook Time: 40-45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 516 kcal
- Sugar: 44 g
- Sodium: 241 mg
- Fat: 32 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.3 g
- Carbohydrates: 54 g
- Fiber: 2.5 g
- Protein: 5 g
- Cholesterol: 64 mg