Go Back
Slice of carrot cake with cream cheese frosting and a little decorative carrot, the classic finish for this carrot cake recipe
Chef Emma

Moist Carrot Cake with Cream Cheese Frosting

A spiced two-layer carrot cake made with oil, brown sugar, finely grated carrots and toasted pecans, filled and topped with cream cheese frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 32 minutes
Cooling, frosting and chilling 2 hours
Total Time 3 hours 2 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 2 cups all-purpose flour 250 g
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp fine salt
  • 2 tsp ground cinnamon plus 1/2 tsp ginger and 1/4 tsp nutmeg
  • 4 large eggs room temperature
  • 1 cup granulated sugar 200 g
  • 1 cup light brown sugar 200 g, packed
  • 1 cup neutral oil 240 ml
  • 2 tsp vanilla extract
  • 3 cups finely grated carrots 300 g, from about 1 lb carrots
  • 1 cup pecans or walnuts 110 g, toasted and chopped, optional
Cream cheese frosting
  • 8 oz block cream cheese 225 g, softened
  • 1/2 cup unsalted butter 113 g, softened
  • 3 cups powdered sugar 360 g, sifted
  • 1 tsp vanilla extract plus a pinch of salt

Equipment

  • Two 9-inch round cake pans (or one 9x13 pan)
  • Box grater or food processor
  • Hand or stand mixer (frosting)

Method
 

  1. Heat the oven to 350°F (175°C). Grease and line two 9-inch round pans with parchment.
  2. Toast the nuts 6 to 8 minutes; cool and chop. Finely grate the carrots.
  3. Whisk the flour, baking soda, baking powder, salt and spices.
  4. In a large bowl, whisk the eggs with both sugars for 1 minute, then whisk in the oil and vanilla.
  5. Stir in the dry ingredients just until combined, then fold in the carrots and nuts.
  6. Divide between the pans and bake 28 to 34 minutes (9x13: 35 to 42 minutes), until a toothpick comes out clean.
  7. Cool 15 minutes in the pans, turn out, and cool completely, about 1 1/2 hours.
  8. Beat the cream cheese and butter until smooth, then beat in the powdered sugar, vanilla and salt until fluffy.
  9. Fill and frost the cake, chill 30 minutes, and keep it refrigerated.

Notes

Refrigerate the frosted cake and don't leave it out more than 2 hours. Cupcakes: 24, bake 18 to 22 minutes. Do not eat the raw batter. Calories are an estimate per slice (1/16, with pecans and frosting) from USDA FoodData Central values.