Servings
Font
Back
Carrot Cake
4.5 from 57 votes

Carrot Cake

This Carrot Cake blends grated carrots and chopped pecans into a cinnamon-spiced batter, baked until tender and topped with cream cheese frosting. The cake offers moist texture with warm spices balanced by rich, sweet frosting, traditionally served chilled, which enhances its flavor and firmness.

Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 414 kcal
Course: Cake
Cuisine: American

Ingredients

Carrot Cake
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon (Use less if desired...I like a very cinnamon-y spice cake!)
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger dried
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • ½ cup light brown sugar packed
  • 1 teaspoon vanilla extract pure
  • 2 large egg
  • 1½ cups carrot Do not pack the grated carrots tightly into the measuring cups - to grate, use the large round holes on a box grater, grated, peeled
  • ⅓ cup pecans I recommend Trader Joe's brand!, roasted, salted, chopped about 1/4 in size
Cream Cheese Frosting
  • 8 ounces cream cheese softened to room temperature, full-fat
  • 4 tablespoons unsalted butter softened to room temperature
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract pure
  • ground cinnamon for sprinkling over the top

Instructions

Carrot Cake
    Cup of Yum
  1. Preheat oven to 350° F. Grease and flour an 8" round cake pan - I recommend a light colored pan for best results. Line bottom of pan with parchment paper; set aside.
  2. In a small bowl, whisk flour, baking soda, cinnamon, salt, nutmeg, and ginger.
  3. In a large bowl, whisk oil, granulated sugar, brown sugar, and vanilla until well combined. Whisk in eggs, one at a time, until combined.
  4. Add half of the dry ingredients to the wet ingredients, and fold together with a spatula. Add remaining dry ingredients, folding together again until incorporated. Then fold in carrots and pecans.
  5. Pour batter into prepared pan. Bake for 42-45 minutes, or until top of cake is springy to the touch and a toothpick inserted into the center of the cake comes out clean.
  6. Cool cake in pan for 30 minutes. Turn out cake from pan, removing parchment paper. Let cool to room temperature on cooling rack.
Cream Cheese Frosting
  1. In a medium bowl, with an electric mixer, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until smooth.
Assemble
  1. Place cooled cake on serving platter. Using as much of the frosting as you desire, swirl the frosting onto top of cake with an an offset spatula or spoon. Sprinkle cinnamon lightly over the top, if desired. Serve right away, or cover cake and store in the refrigerator.

Notes

  • Use light colored pans and line with parchment for even baking and easy removal.
  • Do not pack grated carrots tightly to avoid dense batter.
  • Chill the cake and cream cheese frosting before serving; remove from fridge 20–30 minutes earlier to soften slightly.
  • Check doneness by springy cake top and clean toothpick insert.
  • Roasted, salted pecans add texture and flavor; chop to about 1/4 inch pieces.

Nutrition Information

Serving 1 Calories 414kcal (21%) Carbohydrates 55g (18%) Protein 4g (8%) Fat 20g (31%) Saturated Fat 7g (35%) Polyunsaturated Fat 12g (71%) Cholesterol 60mg (20%) Sodium 247mg (10%) Fiber 2g (8%) Sugar 44g (88%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 414

% Daily Value*

Serving 1
Calories 414kcal 21%
Carbohydrates 55g 18%
Protein 4g 8%
Fat 20g 31%
Saturated Fat 7g 35%
Polyunsaturated Fat 12g 71%
Cholesterol 60mg 20%
Sodium 247mg 10%
Fiber 2g 8%
Sugar 44g 88%

* Percent Daily Values are based on a 2,000 calorie diet.