Easy Homemade Carrot Cake Recipe
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5.0
39 reviews
Excellent
Easy Homemade Carrot Cake Recipe
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This best carrot cake recipe creates a homemade treat that rivals bakery-quality carrot cakes. It is my mother-in-law's moist carrot cake recipe; everyone goes wild whenever she makes it! It's a tried and true family recipe loved by all. It's an incredible dessert for any occasion. Enjoy!
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Ingredients
For the Carrot Cake:
- 4 eggs room temprature
- 1 ¼ cups vegetable oil canola oil, or non-flavored oil
- 1 cup white sugar
- 1 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 3 cups carrots finely grated (about 5-6 medium carrots)
For the Cream Cheese Frosting:
- ½ cup 1 stick unsalted butter, softened
- 8 ounces cream cheese softened (1 block-style package)
- 1 teaspoon vanilla extract
- 1 pinch salt about 1/4 teaspoon
- 4 cups confectioner's sugar adjust to taste
Topping:
- ½ cup chopped pecans for topping optional
Instructions
For the Carrot Cake:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch cake pan.
- Grate carrots with a box grater and set aside.
- In a large mixing bowl, beat the eggs with an electric mixer or the bowl of a stand mixer. Add the vegetable oil, white sugar, brown sugar, and vanilla extract. Mix well until the sugars are fully dissolved.
- Add the dry ingredients: flour, salt, baking soda, and ground cinnamon to the bowl with the wet ingredients. Mix until just combined. Be careful not to overmix.
- Fold in the finely grated carrots until evenly distributed throughout the batter.
- Pour the cake batter into the prepared 9x13-inch cake pan, spreading it evenly.
- Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Start checking at 35 minutes; cooking times may vary slightly due to the type of pan and oven.
- Allow the cake to cool completely before frosting.
For the Cream Cheese Frosting:
- In a large bowl, beat together the softened butter and cream cheese until smooth and creamy.
- Add the vanilla extract and salt. Mix until well combined.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. Adjust the amount of powdered sugar to achieve your desired sweetness and consistency.
- Once the cake has cooled, spread the cream cheese frosting evenly over the top of the cake.
- Garnish the cake with chopped nuts, if desired.
- Cut into squares and enjoy your delicious, super moist carrot cake!
Notes
- For Cupcakes: You can convert this recipe into cupcakes. Adjust the baking time to approximately 20-25 minutes or until a toothpick inserted comes out clean. It makes about 24 cupcakes.
- For Layer Cake: To transform the recipe into a layered cake, divide the prepared batter among three 9-inch round cake pans and bake accordingly. Let the cake layers cool, then spread cream cheese frosting between each layer and on top.
Nutrition Information
Show Details
Calories
611kcal
(31%)
Carbohydrates
97g
(32%)
Protein
6g
(12%)
Fat
42g
(65%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
15g
Monounsaturated Fat
11g
Trans Fat
0.5g
Cholesterol
94mg
(31%)
Sodium
392mg
(16%)
Potassium
217mg
(6%)
Fiber
2g
(8%)
Sugar
37g
(74%)
Vitamin A
5919IU
(118%)
Vitamin C
2mg
(2%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Calories | 611kcal | 31% |
| Carbohydrates | 97g | 32% |
| Protein | 6g | 12% |
| Fat | 42g | 65% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 94mg | 31% |
| Sodium | 392mg | 16% |
| Potassium | 217mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 5919IU | 118% |
| Vitamin C | 2mg | 2% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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