Homemade Carrot Cake
This easy Homemade Carrot Cake is wonderfully soft, loaded with fresh carrots, and topped with a luscious cream cheese frosting that keeps everyone coming back for more. A timeless family favorite that is simple to make and perfect for any gathering, celebration or holiday!
Servings: 12
Equipment
- 2 round cake pans (9x2 inches)
Ingredients
Carrot Cake
- 1½ cups canola oil
- 2 cups white sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 2 cups unbleached all purpose flour
- 2 cups finely grated carrots, about 4 large carrots
- ¾ cup chopped pecans, optional
Cream Cheese Frosting
- ½ cup salted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
Instructions
Carrot Cake
- Preheat oven to 350°F and line two 9x2 inch cake pans with parchment paper then lightly spray them with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together canola oil, granulated sugar, eggs, and vanilla extract until smooth and airy.
- Add the dry ingredients: baking powder, baking soda, salt, cinnamon, and all purpose flour. Mix on low speed just until combined well.
- Fold in the grated carrots and chopped pecans.
- Evenly pour the cake batter into the prepared cake pans.
- Bake the cakes in preheated oven on center rack for 40-45 minutes until toothpick inserted in center cake comes out clean.
- Let cakes cool in pans for 15 minutes. Then remove cakes from pan and place on wire racks to cool completely.
Cream Cheese Frosting
- In a stand mixer with the paddle attachment, cream together the softened cream cheese and butter until smooth and creamy.
- Add in the vanilla extract and half of the powdered sugar and beat well.
- Add the remaining powdered sugar and milk, beat well until incorporated and scraping sides of bowl as needed.
- Now increase the speed on the mixer and beat for about a minute until the frosting is creamy and fluffy.
Assemble the Cake
- Place a small dollop of frosting on the center of a cake board or cake stand. This will help keep the cake stay in place so it doesn't slide. If you want to pipe some frosting on the top of the cake, add about a ½-1 cup to a piping bag with your tip of choice and set aside.
- Place one cake layer top side up on board or cake stand. Add half of the frosting on top and spread it out leaving a little space around the edge.
- Place the other cake layer top side down on top of the frosting. This will leave you with a even and flat top to frost. Add the remaining frosting to the top and spread out to the edges covering the top.
- Pipe any frosting on top and decorate with extra pecans.
Notes
To frost the entire cake only place ⅓ of the frosting between the layers and then use the rest to frost the top and sides of the cake using an offset spatula.
Nutrition
Serving: 1g | Calories: 825kcal | Carbohydrates: 94g | Protein: 6g | Fat: 49g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 25g | Trans Fat: 0.4g | Cholesterol: 102mg | Sodium: 517mg | Potassium: 176mg | Fiber: 2g | Sugar: 75g | Vitamin A: 4152IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 2mg
Tried this recipe?Please rate the recipe, leave a comment and tell me how much you loved it!
Share the Recipe!Please share it and tag @heathershomemadekitchen and use #heathershomemadekitchen!