Classic Carrot Cake with Cream Cheese Frosting
Rated 5.0 stars by 1 users
Category
Dessert
Author:
Jessica Cain Montano
Servings
12-14 slices
Prep Time
25 minutes
Cook Time
40 minutes
Classic Carrot Cake is a timeless dessert that brings warmth and comfort to every slice. With a tender crumb, rich flavor, and subtle spice, it’s made with freshly grated carrots, chopped nuts, and a hint of cinnamon. The layers are baked to perfection and frosted with a velvety cream cheese icing that’s just the right balance of sweet and tangy. This three-layer cake is ideal for any occasion—whether you're serving guests or enjoying a slice with coffee. It’s a recipe you’ll turn to again and again.
Ingredients
-
4 eggs
-
1 ½ cup oil
-
2 cups sugar
-
3 cups grated carrots
-
2 tsp baking soda
-
1 cups nuts
-
2 cups flour
-
1 tsp cinnamon
-
½ tsp salt
For the icing:
-
2 sticks butter
-
1 (8 oz) pkg cream cheese
-
1 tsp vanilla
-
1 lb box powdered sugar
Directions
Make the Cake
Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
In a large bowl, beat the eggs until light and frothy.
Add the oil and mix well, followed by the sugar.
In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the chopped nuts and grated carrots.
Divide the batter evenly between the prepared pans.
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes before turning out onto a wire rack to cool completely.
Make the Frosting
In a mixing bowl, beat the softened butter and cream cheese until smooth and fluffy.
Add the vanilla extract.
Gradually beat in the powdered sugar until fully incorporated and creamy.
Assemble
Once cakes are completely cooled, spread frosting between layers and over the top and sides of the cake.
Garnish with additional chopped nuts if desired.
Store in the refrigerator and bring to room temperature before serving.
Recipe Note
- Be sure to finely grate the carrots for the best texture and even baking.
- Walnuts or pecans both work well in this recipe.
- Cake layers can be made a day ahead and wrapped tightly in plastic wrap before frosting.