Classic Carrot Cake
User Reviews
4.3
9 reviews
Good
-
Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
16
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Course
Dessert
Classic Carrot Cake
Report
Everyone loves a Classic Carrot Cake! When it's topped with the best cream cheese frosting you have a winner that's perfect for Easter dessert or any time!
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Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp cinnamon
- ¼ tsp allspice
- ¼ tsp nutmeg
- 4 egg
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 ½ cups carrot finely shredded
- cream cheese frosting best
- 1-2 cups toasted pecans, chopped
Instructions
- preheat oven to 350 degrees F
- butter two 9 x 2 cake pans and set aside
- in a medium bowl whisk together flour, baking soda, baking powder, salt, cinnamon, allspice and nutmeg
- using the paddle attachment of a stand mixer beat the eggs until frothy
- gradually add in the granulated sugar and brown sugar, beat until thick, about 3-4 minutes
- add the vegetable oil in a slow and steady stream
- pour in the vanilla extract
- turn off mixer and pour in the flour mixture
- turn the mixer back on low and mix until flour is just incorporated
- fold in the carrots
- pour equal amounts into both cake pans
- bake for 25-30 minutes, until a toothpick inserted intothe center comes out clean
- allow to cool for 5 to 10 minutes in the cake pan
- invert onto a cooling rack and remove pan, allowing cakes to cool completely
- place bottom cake onto cake plate and frost
- place second layer on top of the second layer and then finish frosting
- place toasted nuts on the sides of the cake
- enjoy!
Genuine Reviews
User Reviews
Overall Rating
4.3
9 reviews
Good
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