Classic Carrot Cake
698kcal
Ingredients
Cake
- 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
Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar sifted
- 1 tsp vanilla extract
- 2 tsp lemon zest chopped
Method
- Preheat oven to 350°F (177°C). Grease a 9x11 dish for baking. (Can also work with 2 x 9" pans if you wanted to make a layered cake.)
- 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.
- Pour into greased dish (or divide the batter evenly between the prepared pans) and smooth the top(s)
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cake in the pan(s) 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 (or layers and assemble). Chill briefly if needed to set the frosting.
- Garnish top with lemon zest and serve!
Nutrition
Calories698kcalCarbohydrates85gProtein6gFat39gSaturated Fat13gPolyunsaturated Fat14gMonounsaturated Fat9gTrans Fat0.5gCholesterol94mgSodium389mgPotassium200mgFiber2gSugar66gVitamin A5917IUVitamin C2mgCalcium62mgIron2mg