Carrot Cake with Cream Cheese Frosting

Carrot cake is my favorite type of cake. My mom always makes it for me when I come home for my birthday. I love that carrot cake isn’t overly sweet but it also doesn't taste like carrots.

Course Dessert, sweets

Cuisine American

Prep Time 10

Cook Time 40

Servings

Calories 722kcal

Author Kylie Mazon-Chambers

Ingredients

For the carrot cake:

2 cups all-purpose flour, sifted
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
1 ½ cups vegetable oil
2 cups granulated sugar
4 eggs
2 cups grated carrots

For the cream cheese frosting:

1 (8-ounce) package cream cheese, at room temperature
½ cup unsalted butter, at room temperature
1 teaspoon vanilla extract
3½ cups confectioner’s sugar

US Customary - Metric

Instructions

For the carrot cake:

Preheat the oven to 350°F (180ºC).
In a medium bowl sift together flour, baking powder, baking soda, cinnamon and salt then set aside. In a large mixing bowl whisk together vegetable oil and sugar.
Slowly whisk dry mixture into the wet mixture, until completely combined. Next, whisk in one egg at a time.
Once all other ingredients are combined gently stir in the grated carrots. Grating is best done in a food processor or blender but can be done by hand as well. Lightly oil three 6-inch round cake pans. Evenly divide the cake batter among the three pans.
Bake, until golden brown and you can stick a knife in the middle of the cake and remove it cleanly, about 40 minutes. Turn cakes out onto a cooling rack until completely cool.

For the cream cheese frosting:

In a mixer, beat the cream cheese, butter and vanilla on medium speed until all ingredients are thoroughly combined, about 1 minute.
Turn the mixer down to low and slowly begin to add the confectioner’s sugar, little by little so that you don’t end up in a cloud of powdered sugar. Once it is all combined beat on medium for another minute then set aside.
Use a baker’s knife to evenly spread the icing over the top of one layer of cake. Add another one of the cakes to the top of the first and repeat until all have been stacked.

Notes

*Note: For a 13 x 9” sheet cake, cook for 50 minutes.

Nutrition