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–+ servings

Carrot Cake

An ultimate carrot layer cake that is incredibly moist, perfectly spiced and topped with amazing cream cheese frosting.
5 from 2 votes
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Course: Dessert
Keyword: Carrot Cake, Best Carrot Cake, Easter, Holiday
Prep Time: 15 minutes
Cook Time: 30 minutes
Chilling Time: 30 minutes
Servings: 12 servings

Ingredients

For Carrot Cake

  • 2 1/2 cups (270g) all-purpose flour, sifted 
  • 2 teaspoons baking powder 
  • 1 teaspoon baking soda 
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg 
  • 1/4 teaspoon ground cloves 
  • 2 1/2 cup (325g) grated fresh carrots* (about 6 medium carrots) 
  • 1 1/8 cup (270 ml) vegetable oil (or canola)
  • 1/2 cup (100g) granulated sugar 
  • 3/4 cup (150g) light or dark brown sugar 
  • 3 large eggs 
  • 2 teaspoons vanilla extract 
  • 3/4 cup (185g) sour cream or full fat Greek yogurt
  • 1 cup (110g) pecans or walnuts, coarsely chopped
  • 1/2 cup (35g) dry shredded coconut, optional

For Cream Cheese Frosting

  • 16 oz (452g/2 blocks) full-fat cream cheese, softened to room temperature 
  • 1/2 cup (1 stick/113g) unsalted butter, softened to room temperature 
  • 1 1/2 cups (165g) sifted powdered sugar, plus more as needed 
  • 1 teaspoon pure vanilla extract

Instructions

Make Carrot Cake

  • Preheat oven to 350°F/175°C. Generously butter 2 8-inch cake pans, or 3 6-inch cake pans. Line the bottom of each pan with a round sheet of parchment paper.
  • In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together. Set aside.
  • In a medium bowl, whisk together oil and both sugars. Once combined, whisk in eggs, sour cream and vanilla extract until smooth. Add the wet mixture into the flour mixture and mix just until combined. Don’t overmix. Fold in the grated carrots, nuts, and coconut shreds (optional).
  • Evenly distribute your batter between the cake pans. Bake for 35-40 minutes if using 2 cake pans or 25-30 minutes if using 3 cake pans, or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Let the cakes cool in the pan for about 20 minutes then transfer them to a cooling rack to cool completely.

Make Cream Cheese Frosting

  • While the cake cools, make cream cheese frosting.  In the bowl of an electric mixer fitted with paddle attachment, beat butter and cream cheese on medium speed until smooth and creamy.
  • Add sugar in 2 additions, beating well after each addition until smooth. Scrape down the bowl, add vanilla extract and beat on high speed until completely smooth. If the frosting is too thin, chill the bowl in the fridge for about 10-20 minutes to thicken.

Assemble The Cake

  • To assemble, use a cake leveler or a long-serrated knife to level the tops of your cakes if needed.
  • Place the first layer of cake onto a cake stand, then spread an even layer (about 1/2 inch thick) of cream cheese frosting. Spread to edges, smoothing evenly. Repeat with the second layer. Add remaining frosting on the top and sides of the cake, then use a cake scraper to smooth frosting out around edges, making a rustic look.
  • With any remaining frosting, you can apply a thick layer of frosting around the chilled cake with crumb coat and then spread it even. Or you can pipe swirls on top of the cake and decorate with carrots and chopped pecans.
  • Store cake in the fridge for up to 3 days. Bring to room temperature before serving.

Notes

Make ahead: The cake layers can be wrapped tight with plastic wrap and frozen for up to 2 months. Defrost overnight in the fridge before using.
 
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