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close up shot of a slice of cake on a plate

Carrot Cake Recipe

Spiced homemade carrot cake is an easy recipe that produces a moist cake with a fluffy cream cheese frosting. You’ll want to enjoy this dessert all year long.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 slices

Ingredients
  

  • 2 cups all-purpose flour
  • 1¾ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1½ cups vegetable oil
  • 4 large eggs, at room temperature
  • 3 cups finely shredded carrots, 5 to 6 medium carrots
  • 1 cup chopped pecans

Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • ½ cup 1 stick salted sweet cream butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon clear vanilla flavoring
  • ½ cup chopped pecans, optional garnish

Instructions
 

Carrot Cake

  • Preheat the oven to 350°F. Generously spray two 9-inch round cake pans with baking spray (Baker’s Joy or generic version). Set them aside.
  • Using a large mixing bowl, whisk together the flour, sugar, cinnamon, baking powder and baking soda.
  • Add in the vegetable oil and eggs. Using a handheld mixer on medium speed, blend the ingredients just until well combined.
  • Fold in the shredded carrot and chopped pecans.
  • Divide the cake batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted comes out clean.
  • Allow the cakes to cool in the pans, on a cooling rack for 15 minutes. Gently flip the cakes upside down on the cooling rack to remove the pans and continue to completely cool.

Cream Cheese Frosting

  • Using either a stand mixer, or a medium-sized mixing bowl with a handheld mixer on medium-high speed, beat the cream cheese and butter for 1 to 1½ minutes.
  • Lower the mixer speed to medium, and add in the powdered sugar and vanilla. Mix until the frosting is completely smooth.
  • Once the cakes are completely cooled, place the bottom cake layer onto a serving plate.
  • Using an offset spatula, spread a thick layer of frosting over the top of the bottom cake layer.
  • Carefully place the top layer of cake on top of the bottom frosted layer.
  • Using an offset spatula, spread a thick layer of frosting on the top of the cake layer. Frost the sides of the cake as well.
  • Sprinkle the optional chopped pecans over the very center of the cake. Evenly slice 12 slices when you are ready to serve.

Notes

  • You can add nutmeg and ground allspice to the cake batter for a different twist.
  • You can substitute chopped walnuts for the chopped pecans.
  • Instead of layered cake, you can use the cake batter to make carrot cake cupcakes.