A Timeless American Dessert for Any Celebration
This classic carrot cake recipe features a moist cake with shredded carrots, warm spices, and a rich, tangy cream cheese frosting. A timeless American dessert, it is ideal for special occasions, holidays, or any time you crave a rich and flavorful treat. Ready in about an hour, this cake is known for its deliciously moist and decadent texture.
Ingredients
Directions
Preheat and prepare. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
Combine wet ingredients. In a large bowl, whisk the eggs, vegetable oil, granulated sugar, and brown sugar until well combined.
Mix wet and dry. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Do not overmix. Fold in the grated carrots and chopped pecans.
Bake the cake. Divide the batter evenly between the prepared pans. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Cream the ingredients. In a large bowl, using a hand mixer or stand mixer, beat the softened cream cheese and butter together until smooth and creamy.
Add remaining ingredients. Add the powdered sugar, vanilla extract, and salt. Beat on low speed until the sugar is incorporated, then increase the speed and beat until the frosting is light and fluffy.
Frost. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting on top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
Garnish and serve. Garnish with a sprinkle of chopped pecans and serve immediately.
Old-Fashioned Carrot Cake with Cream Cheese Frosting
Serves: 12 People
Prepare Time: 45
Cooking Time: 1 Hour 30 M
Calories: 450
Difficulty:
Medium
A Timeless American Dessert for Any Celebration
This classic carrot cake recipe features a moist cake with shredded carrots, warm spices, and a rich, tangy cream cheese frosting. A timeless American dessert, it is ideal for special occasions, holidays, or any time you crave a rich and flavorful treat. Ready in about an hour, this cake is known for its deliciously moist and decadent texture.
Ingredients
Directions
Preheat and prepare. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
Combine wet ingredients. In a large bowl, whisk the eggs, vegetable oil, granulated sugar, and brown sugar until well combined.
Mix wet and dry. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Do not overmix. Fold in the grated carrots and chopped pecans.
Bake the cake. Divide the batter evenly between the prepared pans. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Cream the ingredients. In a large bowl, using a hand mixer or stand mixer, beat the softened cream cheese and butter together until smooth and creamy.
Add remaining ingredients. Add the powdered sugar, vanilla extract, and salt. Beat on low speed until the sugar is incorporated, then increase the speed and beat until the frosting is light and fluffy.
Frost. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting on top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
Garnish and serve. Garnish with a sprinkle of chopped pecans and serve immediately.
