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Classic Carrot Cake
Everyone loves a Classic Carrot Cake! When it's topped with the best cream cheese frosting you have a winner that's perfect for Easter dessert or any time!
Course
Dessert
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
50
minutes
minutes
Servings
16
Author
Aubrey Cota
Ingredients
2
cups
all purpose flour
1
tsp
baking soda
1 ½
tsp
baking powder
½
tsp
salt
1 ½
tsp
cinnamon
¼
tsp
allspice
¼
tsp
nutmeg
4
eggs
1
cup
granulated sugar
½
cup
brown sugar
1
cup
vegetable oil
2
tsp
vanilla extract
2 ½
cups
carrots
finely shredded
Best Cream Cheese Frosting
1-2
cups
toasted
pecans, chopped
Instructions
preheat oven to 350 degrees F
butter two 9 x 2 cake pans and set aside
in a medium bowl whisk together flour, baking soda, baking powder, salt, cinnamon, allspice and nutmeg
using the paddle attachment of a stand mixer beat the eggs until frothy
gradually add in the granulated sugar and brown sugar, beat until thick, about 3-4 minutes
add the vegetable oil in a slow and steady stream
pour in the vanilla extract
turn off mixer and pour in the flour mixture
turn the mixer back on low and mix until flour is just incorporated
fold in the carrots
pour equal amounts into both cake pans
bake for 25-30 minutes, until a toothpick inserted intothe center comes out clean
allow to cool for 5 to 10 minutes in the cake pan
invert onto a cooling rack and remove pan, allowing cakes to cool completely
place bottom cake onto cake plate and frost
place second layer on top of the second layer and then finish frosting
place toasted nuts on the sides of the cake
enjoy!