Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 cups All-purpose Flour; 2 teaspoons Baking Powder; 1-1/2 teaspoon Baking Soda; 1 pinch Salt; 1-1/2 teaspoon Ground Cinnamon; 1/2 teaspoons Ground Ginger; 1/4 teaspoons Powdered Cloves; 1 pinch Nutmeg; 1 pound Grated Peeled Carrots; 1 cup Coarsely Chopped Pecans; 1 cup Canola Or Other Vegetable Oil; 1/2 cups Buttermilk; 1 teaspoon Vanilla Extract; 2 cups Granulated Sugar; 4 whole Large Eggs; FOR THE FROSTING:; 8 ounces, weight Cream Cheese, At Room Temperature; 1/4 cups Salted Butter, At Room Temperature; 2-1/2 cups Powdered Sugar

Servings: persons

FOR THE CAKE:
2 cups All-purpose Flour
2 teaspoons Baking Powder
1-1/2 teaspoon Baking Soda
1 pinch Salt
1-1/2 teaspoon Ground Cinnamon
1/2 teaspoons Ground Ginger
1/4 teaspoons Powdered Cloves
1 pinch Nutmeg
1 pound Grated Peeled Carrots
1 cup Coarsely Chopped Pecans
1 cup Canola Or Other Vegetable Oil
1/2 cups Buttermilk
1 teaspoon Vanilla Extract
2 cups Granulated Sugar
4 whole Large Eggs
FOR THE FROSTING:
8 ounces, weight Cream Cheese, At Room Temperature
1/4 cups Salted Butter, At Room Temperature
2-1/2 cups Powdered Sugar

1
For the cake:
2
Preheat oven to 350u00b0F. Grease and flour two 9-inch round pans.
3
In a large bowl, mix flour, baking powder, baking soda, salt and spices. Stir in carrots. Fold in pecans.
4
In the bowl of stand mixer or with hand mixer, whisk oil, buttermilk and vanilla. Add sugar and beat well. Add eggs one at a time and beat until light and fluffy. Beat in dry ingredients until just combined.
5
Divide batter between prepared pans and bake on middle rack of oven for 30 minutes. Reduce oven temperature to 325u00b0F and bake for another 10-15 minutes or until cakes are done and toothpick inserted in the middle comes out clean.
6
For the frosting:
7
In a large bowl, combine cream cheese with butter and beat in mixer on medium speed just until blended. Add powdered sugar 1 cup at a time, beating until smooth between each addition. Beat on high for about 3 minutes until soft and fluffy.
8
Spread on a thick layer of frosting on top of one cake. Place second cake over first and cover sides and top of second with remaining frosting.
9
Cake recipe adapted from Food & Wine.

2274

kcal

Calories

144

Fat

236

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE CAKE:, 2 cups All-purpose Flour, 2 teaspoons Baking Powder, 1-1/2 teaspoon Baking Soda, and more.

Yes, Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake

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