Get the Recipe:
Carrot Cake
Indulge in the timeless comfort of this classic carrot cake, where moist, spiced layers meet a velvety cream cheese frosting, topped with a crown of crunchy pecans. It's a slice of home in every bite, perfect for both grand celebrations and cozy, quiet afternoons.
Ingredients
For the cake:
- 3 cups (360 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 2 cups (400 g) granulated sugar
- 3 large eggs
- 1 cup (240 ml) vegetable oil
- 3/4 cup (180 ml) buttermilk
- 2 teaspoons vanilla extract
- 2 cups grated peeled carrots
- 1 cup chopped pecans
For the frosting:
- 8 ounces (226 g) cream cheese, softened
- 1/4 cup (56 g) unsalted butter, softened
- 4-5 cups (440-550 g) confectioners' sugar
- 3 tablespoons (45 ml) milk
- pecan halves, for garnish (optional)
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Instructions
To make the cake:
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and set aside. If you prefer, first line the pans with parchment paper for easier removal after baking.
- Using an electric mixer on medium speed, beat the eggs and sugar until light yellow, about two minutes. Add the vegetable oil, milk, and vanilla, and mix until combined.
- With the mixer on low speed, gradually add the flour, baking powder, salt, cinnamon, nutmeg and clove. Mix until just combined. Fold in the carrots and pecans.
- Divide the batter evenly between the two cake pans.
- Bake for 25 to 30 minutes, or until a pick inserted into the cakes comes out clean.
- Place the pans on wire racks to cool for 10 minutes. Then remove the cakes from the pans and place on wire racks to cool completely.
To make the frosting and assemble:
- Using an electric mixer on medium speed, beat together the cream cheese, butter, 4 cups of the confectioners' sugar, and milk until smooth. Add more confectioners' sugar as needed until the frosting reaches the desired consistency.
- Once the cakes have cooled, place one layer on a cake stand or serving plate. Frost the top of the layer, and then top with the other cake layer. Then frost the top and sides with a frosting spatula or a piping bag.
- If you like, garnish the frosted cake with pecan halves or another garnish of your choice.
Notes
- Store tightly covered in the refrigerator up to 5 days.
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