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Carrot Cake
4.8 (7248 reviews)
This carrot cake recipe makes a tender and moist cake with a delicious homemade cream cheese frosting. Perfect for Easter or a pleasing potluck dessert.
Total Time80
Servings18
575
Caloriesper servingNutrition Information
575
Calories
35 g
Fat
64 g
Carbs
5 g
Protein
2 g
Fiber
50 g
Sugar
Ingredients
- 2 cups white sugar
- 1 ¼ cups vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 cups grated carrots
- 1 cup chopped pecans (Optional)
- ½ cup butter, softened
- 8 ounces cream cheese, softened
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (Optional)
Instructions
- 1Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- 2Beat sugar, oil, eggs, and 2 teaspoons vanilla together in a large bowl with an electric mixer until well combined.
- 3Mix in flour, baking soda, baking powder, cinnamon, and salt. Stir in carrots, then fold in pecans.
- 4Pour into the prepared pan.
- 5Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
- 6To make the frosting: Beat butter, cream cheese, confectioners' sugar, and 1 teaspoon vanilla together in a large bowl with an electric mixer until smooth and creamy.
- 7Stir in chopped pecans.
- 8Frost the cooled cake. Serve and enjoy!
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