Classic Carrot Cake
420kcal
Ingredients
- 2 cups all-purpose flour spooned & leveled
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg optional
- 2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 4 eggs large, room temperature
- 3 cups carrots finely grated, loosely packed
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar sifted
- 1 tsp vanilla extract
Method
- Preheat oven to 350°F (177°C). Grease and line two 9-inch cake pans.
- Whisk flour, cinnamon, nutmeg, baking soda, and salt together in a bowl.
- In a separate large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar.
- Add eggs to the oil and sugar mixture one at a time, mixing until smooth after each addition.
- Fold the finely grated carrots into the wet mixture until evenly distributed.
- Fold the dry ingredients into the wet ingredients just until no dry flour remains; do not overmix.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in the pans for 10 minutes, then transfer to a wire rack and cool completely before frosting.
- To make the frosting, beat the softened cream cheese and butter together until smooth and creamy.
- Add the powdered sugar gradually, mixing until combined, then stir in the vanilla until smooth.
- Frost the cooled cake layers and assemble. Chill briefly if needed to set the frosting.
Nutrition
Calories420kcalCarbohydrates54gProtein5gFat20gSaturated Fat8gCholesterol55mgSodium320mgPotassium230mgFiber3gSugar36gVitamin A6000IUVitamin C2mgCalcium80mgIron2mg