Homemade Carrot Cake
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Homemade Carrot Cake
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Our stunning homemade carrot cake is tender and delicious. Paired with cream cheese frosting, it's a beloved classic!
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Ingredients
Cake
- 1 cup granulated sugar
- 1 cup brown sugar
- 1⅓ cups vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 cups grated carrots, (5-6 medium carrots)
- 1 cup Chopped Pecans
Frosting
- ½ cup unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
- 3-4 cups Powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy whipping cream, as needed
- ½ cup chopped pecans, optional
Instructions
- Preheat the oven to 350°F. Generously grease two 9-inch round cake pans.
- In a large bowl, beat granulated sugar, brown sugar, oil, and vanilla until combined. Add eggs, one at time, beating on low speed after each one.
- In another bowl, mix flour, baking soda, baking powder, cinnamon and salt. Add to wet ingredients and mix with a wooden spoon, until just combined. Fold in grated carrots and chopped pecans. Pour into the prepared pans.
- Bake for 36-42 minutes or until a toothpick inserted in the middle comes out clean. Let cool in the pans for 10 minutes before turning onto a wire rack. Let cool completely.
Frosting
- In a medium bowl, beat butter, cream cheese, powdered sugar, and vanilla until smooth. Add 1-2 tablespoons whipping cream until you reach the desired consistency. Fold chopped pecans into the frosting, optional.
- Place 1 cake on your plate, then add frosting to cover. Add a second layer and spread the remaining frosting over the tops and sides. Pipe on any decorative frosting and decorate with any remaining chopped pecans.
Notes
- Carrots. Use the small side of a box grater to shred the carrots. Do not use pre-shredded carrots as they are too dry.
- Store cake rounds. Cool and wrap with plastic wrap and store at room temperature for 1-2 days or wrap again with foil and freeze for 3-4 months.
- Store the frosting in the fridge for 4-5 days or in the freezer for 2-3 months. Allow it to come to room temperature and stir before applying to the cake.
- Store a frosted cake, covered, in the fridge for 24 hours before serving. Leftovers can be covered with plastic or divided into airtight containers and refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition Information
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Calories
448kcal
(22%)
Carbohydrates
65g
(22%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
72mg
(24%)
Sodium
292mg
(12%)
Potassium
218mg
(6%)
Fiber
2g
(8%)
Sugar
50g
(100%)
Vitamin A
4457IU
(89%)
Vitamin C
2mg
(2%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 65g | 22% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 72mg | 24% |
| Sodium | 292mg | 12% |
| Potassium | 218mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
| Vitamin A | 4457IU | 89% |
| Vitamin C | 2mg | 2% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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