Description
This carrot cake recipe is foolproof. Make it in under 1 hour.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1/2 cup chopped pecans or walnuts (optional)
- Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk together sugar, vegetable oil, and eggs until smooth.
- Add wet ingredients to dry ingredients, mixing until just combined. Fold in grated carrots and nuts (if using).
- Pour batter into prepared pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cake cool completely in the pan on a wire rack.
- For the frosting: In a large bowl, beat cream cheese and butter until creamy. Gradually add powdered sugar, beating until smooth. Stir in vanilla extract.
- Once cake is completely cool, spread frosting evenly over the top.
Notes
- Ensure carrots are finely grated for optimal texture.
- Do not overmix the batter.
- Allow cake to cool completely before frosting to prevent melting.
Nutrition
- Serving Size: 1 slice
- Calories: 500-600
- Sugar: 50-70g
- Sodium: 300-400mg
- Fat: 30-40g
- Saturated Fat: 10-15g
- Unsaturated Fat: 20-25g
- Trans Fat: 0g
- Carbohydrates: 60-80g
- Fiber: 2-4g
- Protein: 5-8g
- Cholesterol: 80-100mg