Description
A classic carrot cake recipe with a creamy cream cheese frosting.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the sugar, oil, eggs, and vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and nuts (if using).
- Pour the batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting.
- For the frosting: In a bowl, beat together 8 ounces of cream cheese, 1/2 cup (1 stick) of softened butter, 3-4 cups powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Frost the cooled cake and enjoy!
Notes
- For a moister cake, you can add a cup of crushed pineapple.
- Store leftover cake in the refrigerator.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American