Carrot Cake

5 from 3

This Carrot Cake recipe features decadent cream cheese frosting slathered between layers of moist, slightly spiced cake. Perfect for an Easter dessert table!

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Keyword: best carrot cake, carrot cake with cream cheese frosting, carrot layer cake, easter dessert

Servings: slices

Ingredients

For the Cake

3 cups all-purpose flour , spooned and leveled
1 tablespoon baking soda
1 tablespoon baking powder
1 tablespoon ground cinnamon
3/4 teaspoon coarse salt
1/2 teaspoon nutmeg
5 large eggs , room temperature
1 cup vegetable oil
1 cup granulated sugar
1 & 1/2 cups firmly packed brown sugar
1 teaspoon vanilla extract
3/4 cup buttermilk
1 & 1/2 pounds carrots , peeled and shredded finely
3/4 cup finely chopped pecans

For the Frosting

16 ounces cream cheese , softened
1 cup (2 sticks) salted butter, softened
4 to 6 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Position a rack in the middle of the oven and preheat to 350F. Spray 3, 9-inch cake pans with cooking spray, and line the bottoms with rounds of parchment.
In a medium bowl sift together 3 cups flour, 1 tablespoon EACH baking soda, baking powder, and cinnamon, 3/4 teaspoon coarse salt, and 1/2 teaspoon nutmeg. In a separate large bowl, whisk together 5 large eggs, 1 cup vegetable oil, 1 cup granulated sugar, 1 & 1/2 cups packed brown sugar, 1 teaspoon vanilla extract, and 3/4 cup buttermilk until well blended.
Add the flour mixture to the wet mixture and mix until just combined.
Fold in 1 & 1/2 pounds finely shredded carrots and 3/4 cup finely chopped pecans.
Evenly divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, about 25-35 minutes. Let the cakes cool in the pans for at least 15 minutes, before inverting them onto a wire rack to cool completely.
While the cakes are cooling, make the frosting. Using an electric mixer, beat together 16 ounces softened cream cheese and 1 cup softened butter on medium-high speed until creamy and smooth. Add in 4 cups of powdered sugar and 1 teaspoon vanilla extract and beat until smooth, adding more powdered sugar if necessary to achieve a spreadable frosting consistency and preferred level of sweetness. (I usually end up using 5 cups.)
Assemble Cake: Make sure the cakes are completely cooled before assembly. Level the cakes, if necessary and desired, by slicing a very thin piece off the top. Place 1 layer on a serving plate and add one quarter of the frosting (about 1 cup), smoothing it over the layer edge to edge, add the second layer and repeat using another quarter of the frosting (about 1 cup.) Top with the third layer and spread with the rest of the frosting, smoothing it over the tops and sides of the cake.
To create a semi naked cake, use an offset spatula or plastic scraper to gently remove frosting as you spin the cake until desired look is achieved.
Garnish with chopped pecans, or other desired toppings. Serve immediately or refrigerate and then bring to room temperature before serving.

Video

Notes

Swap out the nuts. You could substitute walnuts for the pecans, if preferred, or even omit them completely.

Other optional add-ins. Add in up to 1/2 cup raisins or 1 cup of shredded toasted coconut for additional flavor and texture.

Add more spices. Allspice, cardamom, or ginger can be added for a stronger spice flavor.

Nutrition