A classic carrot cake recipe featuring an addictively moist crumb, subtle warm spices, plenty of sweet carrot flavor, crunchy pecans, and a rich, tangy cream cheese frosting. Fresh carrots, vegetable oil, and brown sugar keep the cake moist for days, making it the perfect homemade dessert.
pecansabout 120g; optional; can substitute with walnuts1 cup
all-purpose flouror 300g; spoon gently and level without packing2½ cups
salt1 tsp
baking powder2 tsp
baking soda1 tsp
ground cinnamon1 tsp
ground nutmeg½ tsp
granulated sugar200g1 cup
light brown sugar220g; break up any lumps before using
1 cup
vegetable oil320ml; can use other neutral oils1.33 cups
large eggs4
vanilla extract2 tsp
unsalted butter1 cup or 227g; softened; for cream cheese frosting2 stick
cream cheesesoftened; for frosting8 oz
powdered sugarto 5 cups, to taste; for frosting4 cups
vanilla extractfor frosting1 tsp
Steps
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1
Preheat the oven to 350°F (175°C). Peel the carrots and grate them using a box grater until you have about 3 cups of grated carrots.
2
Toast the pecans in the oven for 4 minutes until fragrant, then roughly chop them. Set aside extra pecans for decoration if desired.
3
In a large bowl, combine the dry ingredients: flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Whisk together gently, being careful not to pack down the flour.
4
In another bowl, combine the wet ingredients: granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well combined.
5
Pour the wet ingredients into the dry ingredients and gently fold together until almost combined—you should still see some streaks of flour. Do not overmix; fold by hand rather than using a mixer.
6
Add the chopped pecans and grated carrots, then gently fold the batter until the last streaks of flour disappear. Scrape the bottom of the bowl to ensure all flour is incorporated.
7
Prepare two 9-inch round cake pans with parchment paper. Butter the sides or spray with baking spray. Divide the batter equally between the pans, using a spatula to ensure even distribution and level the tops.
8
Bake at 350°F for 30 to 35 minutes, or until a skewer inserted in the center comes out clean.
9
While the cakes bake, prepare the cream cheese frosting: beat the softened butter on medium speed in a stand mixer fitted with a paddle attachment for about 1 minute until creamy.
10
Add the softened cream cheese and mix on medium for 30 to 45 seconds until fluffy and well combined. If the cream cheese is too firm, microwave at 50% power for 20-second bursts to soften it.
11
Switch to low speed and gradually add powdered sugar, 1 cup at a time (4 to 5 cups for the standard recipe), mixing well between additions to prevent the sugar from flying everywhere. Taste and adjust sweetness as desired.
12
Add vanilla extract and mix until smooth and thick. Ensure the bowl is not ice cold—warm it with hot water if needed to prevent lumps from forming.
13
Once the cake layers have cooled completely in the pans, remove them by tapping the side gently. Peel off the parchment paper and place the layers on a cake stand.
14
Spread about 3/4 cup of frosting on the first cake layer, smoothing it evenly and working it toward the edges. Remove the second layer and place it on top.
15
Spread the remaining frosting on top and smooth it down the sides. You can achieve a smooth, neat finish or keep an organic, rustic look. Use a bench scraper to smooth the sides if desired.
16
Using a closed star tip, pipe decorative dollops on top of the cake. Sprinkle chopped pecans over the top and along the sides. Pipe a decorative border around the bottom of the cake with any remaining frosting.
17
Slice and serve. The cake should have a delicate, moist crumb with warm spice flavors, crunchy pecans, and rich cream cheese frosting throughout.
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