Easy Homemade Carrot Cake Recipe
User Reviews
5
Easy Homemade Carrot Cake Recipe
Description
This carrot cake recipe uses four room-temperature eggs, vegetable oil, white and packed brown sugar, and vanilla extract combined with all-purpose flour, salt, baking soda, and ground cinnamon. The grated carrots are folded into the batter to provide moisture, sweetness, and texture. Baked in a greased 9x13-inch pan at 350°F for 40 to 45 minutes, the cake becomes tender and lightly spiced with a golden crust.
The cream cheese frosting is made by beating softened unsalted butter and cream cheese with vanilla, salt, and confectioners sugar until smooth and spreadable. The frosting complements the warmly spiced cake with its creamy tang. Chopped pecans can be sprinkled on top for extra crunch and flavor.
This recipe can also be adapted to cupcakes by adjusting baking time or made into a layered cake by dividing the batter between round pans, frosting between and atop layers. Cooling the cake completely before frosting ensures a smooth finish.
Ingredients
For the Carrot Cake:
- 4 egg room temprature
- 1 ¼ cups vegetable oil canola oil, or non-flavored oil
- 1 cup white sugar
- 1 cup light brown sugar packed
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 3 cups carrot finely grated (about 5-6 medium carrots
For the Cream Cheese Frosting:
- ½ cup unsalted butter 1 stick, softened
- 8 ounces cream cheese softened (1 block-style package)
- 1 teaspoon vanilla extract
- 1 pinch salt about 1/4 teaspoon
- 4 cups confectioners sugar adjust to taste
Topping:
- ½ cup pecan optional, chopped, for topping
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
- Convert to cupcakes by baking for about 20-25 minutes; yield approximately 24 cupcakes.
- For a layer cake, divide batter among three 9-inch round pans and frost between layers once cooled.
- Allow the cake to cool completely before applying cream cheese frosting for best results.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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