Description
A delightful carrot cake that combines sweet flavors with rich cream cheese frosting, perfect for any occasion.
Ingredients
- 2 cups finely grated carrots
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil (or applesauce)
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- Optional: chopped walnuts or pecans for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine the granulated and brown sugars with the oil in a large mixing bowl. Mix in eggs one at a time.
- Stir in grated carrots, then add the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes. Check for doneness with a toothpick.
- Allow the layers to cool for about 10 minutes in the pans, then transfer to wire racks to cool completely.
- Beat the cream cheese and butter together, then gradually add powdered sugar until smooth for the frosting.
- Once the cakes are cool, spread a thick layer of frosting between the layers and on top of the cake. Add nuts if desired.
Notes
Store cake in an airtight container at room temperature for up to 3 days or refrigerate for a week. Can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American