5 from 3 votes
Carrot Cake
This moist and spiced Carrot Cake, topped with creamy frosting, is the ultimate party-pleaser for any occasion!
Prep Time
20 mins
Cook Time
45 mins
Additional Time
1 hr
Total Time
2 hrs 5 mins
Servings:
20
servings
Calories:
418 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 1/4 cups vegetable oil plus extra for greasing
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1 cup granulated sugar
- 1 cup brown sugar lightly packed
- 1 teaspoon vanilla extract
- 4 egg at room temperature, large
- 3 cups carrot about 5 to 6 medium) peeled and grated
- 1 cup pecans roughly chopped, optional
- 1/2 cup raisins optional
- 8 ounces cream cheese at room temperature
- 1 1/4 cups powdered sugar
- 2 teaspoons cornstarch
- 1/3 cup heavy cream chilled
- 1/2 cup pecans roughly chopped, for topping (optional)
Instructions
- Preheat the oven to 350°F and prepare two 9-inch round cake pans by greasing the bottom and sides with vegetable oil, lining with parchment paper, and greasing again.
- Whisk together flour, baking soda, salt, and cinnamon in a medium bowl.
- In a separate bowl, combine vegetable oil with both sugars and vanilla extract.
- Whisk in eggs one at a time into the sugar mixture.
- Fold in the dry ingredients gradually until the batter is smooth, then stir in grated carrots, pecans, and raisins.
- Divide the batter evenly between the prepared pans and bake until a toothpick inserted into the center comes out clean, about 35 to 45 minutes.
- Allow cakes to cool in pans for 15 minutes, then transfer to wire racks to cool completely.
- For the frosting, use an electric hand mixer to beat cream cheese until smooth, then gradually add powdered sugar and cornstarch. Once fully combined, add heavy cream and beat again until whipped and creamy.
- Once the cake is fully cool, assemble the cake by frosting the top of one layer, adding the second layer, and then frosting the top, leaving the sides bare. Sprinkle with chopped pecans.
Cup of Yum
Nutrition Information
Calories
418kcal
(21%)
Carbohydrates
45g
(15%)
Protein
4g
(8%)
Fat
26g
(40%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
10g
(59%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.1g
(5%)
Cholesterol
49mg
(16%)
Sodium
235mg
(10%)
Potassium
185mg
(4%)
Fiber
2g
(8%)
Sugar
30g
(60%)
Vitamin A
3471IU
(69%)
Vitamin C
1mg
(1%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20 servings
Amount Per Serving
Calories 418
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 49mg | 16% |
| Sodium | 235mg | 10% |
| Potassium | 185mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 3471IU | 69% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.