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4 from 31 votes
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Classic Carrot Cake

Prep Time 45 minutes
Cook Time 35 minutes
Assembling Time 1 hour
Yield: 16 servings
Carrot cake is moist, tender cake layers packed with finely grated carrots and flavored with vanilla, cinnamon and nutmeg and iced with sweet and tangy cream cheese frosting. 

Equipment

  • 3 7" round cake pans
  • Stand mixer fitted with a whisk attachment for electric hand mixer

Ingredients 

Carrot Cake Layers

  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 4 eggs room temperature
  • ¾ cup milk room temperature
  • 2 tsp vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 ½ tsp baking soda
  • 1 ½ tsp baking powder
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • 3 cups carrots finely shredded

Cream Cheese Frosting

  • 2 cups unsalted butter room temperature
  • 8 oz. cream cheese room temperature
  • 7 cups powdered sugar
  • 1 tbsp vanilla extract
  • ½ tsp salt

Instructions

Carrot Cake

  • Preheat oven to 350° F. Prepare cake pans using cooking spray and parchment circles.
  • In a large mixing bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, milk, and vanilla extract. Using an electric hand mixer or whisk, mix together until fully combined.
  • Add all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix together on low speed until the dry ingredients are combined with the wet.
  • Gently fold in the finely shredded carrots until they are well-dispersed throughout the batter.
  • Divide batter evenly between your cake pans (see equipment for sizes). Use a kitchen scale to ensure that the batter is equally divided.
  • Bake cakes for approximately 30-35 minutes in the oven until the cakes spring back when gently touched or toothpick comes out clean. *Please note that baking times may be different for different size pans.
  • Remove cake pans from the oven and allow the cakes to cool for approximately 20 minutes. Remove the cakes from the pan and transfer to a wire rack to cool completely.
  • Level cake layers using a serrated knife so that the layers are flat.

Cream Cheese Frosting

  • In a mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add room temperature butter and cream cheese. Beat on medium speed for 5 minutes, scraping the sides of the bowl occasionally.
  • Add half the powdered sugar and mix on low speed until incorporated. Add remaining half of the powdered sugar.
  • Add vanilla extract and salt.
  • Turn the mixer on high speed and whip for 3-5 minutes, scraping the sides of the bowl occasionally.

Assembling the Carrot Cake

  • Place one cake layer on a cake board or plate. Add desired amount of frosting to the top of the layer and spread evenly. Continue to repeat this process until the layers are stacked.
  • Spread a very thin layer of frosting all over the cake (crumb coat). Chill your cake for 30 minutes until the cream cheese frosting is slightly firm to the touch.
  • Frost and decorate the cake with the remaining cream cheese frosting. For this design, add a thick layer of frosting and smooth with a cake scraper. Gently press a small offset spatula into the icing and pull up slowly while spinning your turn table. Create a swirl on the top as well. Decorate the top edge of the cake with chopped pecans.

Notes

Carrot cake can be stored in an airtight container in the refrigerator for up to 5 days! Be sure to cover any exposed cake with plastic wrap to prevent the cake from drying out. 
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
 

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