Classic Carrot Cake Recipe

Name: Classic Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: DRY INGREDIENTS; 2 1/2 cups all-purpose flour; 1 tablespoon cinnamon; 2 1/2 teaspoons baking powder; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; 1/4 teaspoon ginger; 1/8 teaspoon clove; WET BATTER INGREDIENTS; 4 large eggs; 1/2 cup brown sugar; 1/2 cup white sugar; 1/4 cup canola oil; 1 (300 ml) can eagle brand sweetened condensed milk; ADDITIONS; 3 cups carrots, finely grated; 1 cup pecans, chopped; ICING; 2 (250 g) packages cream cheese, softened; 1/4 cup unsalted butter, softened; 2 cups confectioner's sugar; 1 teaspoon vanilla; GARNISH; 1 cup pecan halves

Servings: persons

DRY INGREDIENTS
2 1/2 cups all-purpose flour
1 tablespoon cinnamon
2 1/2 teaspoons baking powder
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon ginger
1/8 teaspoon clove
WET BATTER INGREDIENTS
4 large eggs
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup canola oil
1 (300 ml) can eagle brand sweetened condensed milk
ADDITIONS
3 cups carrots, finely grated
1 cup pecans, chopped
ICING
2 (250 g) packages cream cheese, softened
1/4 cup unsalted butter, softened
2 cups confectioner's sugar
1 teaspoon vanilla
GARNISH
1 cup pecan halves

1
DRY INGREDIENTS: Sift dry ingredients together.
2
WET BATTER INGREDIENTS; Using mixer on medium speed, beat remaining ingredients together until light and fluffy. Add remaining ingredients in order, beating well after each addition.
3
With mixer on low speed, fold dry ingredients into wet ingredients. Add carrots and pecans, mixing just until combined.
4
Pour into greased and floured or non-stick 13x9-inch baking pan and bake in a preheated 350F oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
5
ICING: Beat all ingredients together with electric mixer; spread over cooled cake. Garnish with pecans. Keep refrigerated.

2118

kcal

Calories

118

Fat

248

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 24 ingredients. The key ingredients include: DRY INGREDIENTS, 2 1/2 cups all-purpose flour, 1 tablespoon cinnamon, 2 1/2 teaspoons baking powder, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Classic Carrot Cake

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