Carrot Cake
This easy carrot cake recipe will blow you away with its simplicity. It is moist and soft, with perfectly balanced flavors from sweet carrots and tangy cream cheese frosting.
Ingredients
- 2½ cups all purpose flour ((300g))
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1⅓ cup vegetable oil ((320ml))
- 1 cup packed light brown sugar ((220g))
- 1 cup granulated sugar ((200g))
- 4 large eggs
- 2 teaspoons vanilla ((10mL))
- 3 cups grated carrots ((from 1 pound of carrots) (315g))
- 1 cup chopped pecans ((120g))
- 1 (8-ounce/227g) block cream cheese (room temperature)
- 1 cup unsalted butter (softened (227g))
- 1 teaspoon vanilla extract
- 4 to 5 cups powdered sugar ((480-600g))
Directions
- 1
Preheat the oven to 350°F. Lightly grease two 9-inch round cake pans with baking spray or butter, and line the bottoms with parchment paper.
- 2
In a large mixing bowl with a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until very soft and smooth, about 1 minute. Add the cream cheese and beat until fluffy, about 30 seconds.
- 3
Place one cooled cake layer top-side up on a cake stand or serving platter and spread ¾ cup of frosting over the top, all the way to the edge of the cake. Place the other cake layer top-side down on top. Spread the remaining frosting over the top and side of the cake.