Homemade Carrot Cake: 7 Simple Steps for a Soft, Classic Slice
Homemade Carrot Cake is a soft and moist classic dessert made with freshly grated carrots, warm cinnamon, brown sugar, and a smooth cream cheese frosting. It is simple to make, beautiful for special occasions, and perfect for Easter, birthdays, brunch, or any cozy dessert table.
- Prep Time: 25M
- Cook Time: 35M
- Total Time: 1H
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup granulated sugar
1 cup light brown sugar
1 1/4 cups vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups finely grated carrots
3/4 cup chopped walnuts or pecans
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 to 4 cups powdered sugar
2 teaspoons vanilla extract
1 to 2 tablespoons milk or heavy cream
Instructions
1. Preheat the oven to 350°F and grease and line two 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
4. Add the dry ingredients to the wet ingredients and stir just until combined.
5. Fold in the finely grated carrots and chopped walnuts or pecans.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30 to 36 minutes, or until a toothpick inserted in the center comes out with a few soft crumbs.
8. Let the cake layers cool in the pans for 15 minutes, then transfer them to a wire rack to cool completely.
9. Beat the cream cheese and butter until smooth, then add the powdered sugar and vanilla extract and mix until fluffy. Add milk or heavy cream as needed.
10. Spread frosting over one cake layer, place the second layer on top, frost the top and sides, and garnish with extra chopped nuts if desired.
Notes
Use freshly grated carrots for the best soft texture and moisture.
Do not overmix the batter after adding the flour or the cake may turn dense.
Make sure the cake layers are fully cool before frosting.
Store the frosted cake covered in the refrigerator for up to 5 days.
You can freeze the unfrosted cake layers for up to 2 months and thaw them in the fridge before frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 41g
- Sodium: 320mg
- Fat: 29g
- Saturated Fat: 8g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Find it online: https://doughdazzle.com/homemade-carrot-cake/