Carrot Cake
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5.0
177 reviews
Excellent
Carrot Cake
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The perfect carrot cake with just the right amount of spice, and a thick layer of cream cheese frosting ~ hold on to this recipe!
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Ingredients
for the cake
- 1 1/2 cups pecans, toasted and chopped
- 1 1/2 cups vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 1 Tbsp vanilla extract
- 1 Tbsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp salt
- 2 tsp baking soda
- 2 cups all purpose flour
- 3 cups grated carrot
for the cream cheese frosting
- 8 ounces cream cheese
- 3/4 cup unsalted butter
- 1/4 tsp salt
- 2 tsp vanilla extract
- 5 cups powdered sugar
Instructions
For the cake
- Preheat oven to 350F and butter two 8-inch round cake pans, and place a circle of parchment paper at the bottom of each pan.
- Spread the pecans out on an ungreased baking sheet and toast in the oven for 10-15 minutes. Let cool before chopping.
- In a large mixing bowl, whisk together the oil, sugar, eggs, and vanilla extract.
- Whisk in the spices. Next, whisk in the salt and the baking soda, making sure to get it well incorporated.
- Add the flour, and fold it in gently.
- Blend the batter just until there are no dry pockets of flour left, but don't over mix the batter.
- Finally, fold in the shredded carrots and toasted pecans.
- Take care to get all the chunky bits evenly incorporated. The batter will be thick.
- Divide the batter evenly between the two prepared cake pans, and bake for about 35-40 minutes until risen and the cakes spring back when lightly touched. Allow them to cool fully at room temperature before frosting.
For the frosting
- Add the cream cheese, butter, salt, and vanilla to the bowl of a food processor. Pulse/process until the mixture is smooth and creamy. Note: you can see I added the cream cheese in one piece, but I recommend breaking it up to make the blending easier and quicker.
- Add the powdered sugar, about 2 cups at a time, processing between each addition until smooth.
- Once the cake layers are fully cooled, frost with the cream cheese frosting and store any leftovers in the fridge.
Notes
- *For image free printing check the buttons at the top of the print page.
Nutrition Information
Show Details
Calories
696kcal
(35%)
Carbohydrates
79g
(26%)
Protein
5g
(10%)
Fat
42g
(65%)
Saturated Fat
26g
(130%)
Trans Fat
1g
Cholesterol
79mg
(26%)
Sodium
399mg
(17%)
Potassium
176mg
(5%)
Fiber
2g
(8%)
Sugar
64g
(128%)
Vitamin A
4532IU
(91%)
Vitamin C
2mg
(2%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 696 kcal
% Daily Value*
| Calories | 696kcal | 35% |
| Carbohydrates | 79g | 26% |
| Protein | 5g | 10% |
| Fat | 42g | 65% |
| Saturated Fat | 26g | 130% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 399mg | 17% |
| Potassium | 176mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 64g | 128% |
| Vitamin A | 4532IU | 91% |
| Vitamin C | 2mg | 2% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
177 reviews
Excellent
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