Carrot Cake With Cream Cheese Icing
This homemade carrot cake is moist, perfectly spiced, and topped with rich cream cheese frosting, making it an easy, crowd-pleasing dessert for any occasion.
Servings 16
Calories 620kcal
Equipment
- 9-Inch Round Cake Pans
Ingredients
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups brown sugar
- 1 cup sugar
- 1 1/4 cups vegetable oil
- 4 large eggs
- 1 teaspoon vanilla
- 2 cups grated carrots
- 2 cups chopped pecans divided
For The Frosting
- 2 cups powdered sugar
- 8 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
Instructions
For The Cake
- Preheat oven to 350 degrees. Line two round 9-inch cake pans with parchment paper. Lightly spray with non-stick cooking spray.
- In a large bowl, whisk together all-purpose flour, baking powder, cinnamon, nutmeg, and salt.2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon salt
- Using another large mixing bowl, whisk brown sugar, white sugar, vegetable oil, eggs and vanilla extract until the ingredients are combined. Set aside.1 1/2 cups brown sugar, 1 cup sugar, 1 1/4 cups vegetable oil, 4 large eggs, 1 teaspoon vanilla
- Slowly add the dry ingredients to the wet ingredients a little at a time, mixing between each addition. Mix until the flour mixture is just incorporated, taking care not to over mix.
- Fold grated carrots and one cup of pecans into the cake batter.2 cups grated carrots, 2 cups chopped pecans
- Pour batter into the prepared pans and bake for 35-40 minutes. The cake will be finished baking when a toothpick inserted into the middle of the pans comes out clean. Place cake on wire rack and let cool to room temperature.
- While the cake layers are cooling, place one cup of chopped pecans on a rimmed baking sheet and bake for 4-5 minutes until toasted. Set aside.2 cups chopped pecans
For The Frosting
- To make the frosting, cream together powdered sugar and cream cheese using a stand or hand mixer, continuing until the mixture is light and fluffy.2 cups powdered sugar, 8 ounces cream cheese
- Add vanilla extract and continue to mix until combined.1 teaspoon vanilla extract
- Pour heavy whipping cream into a separate bowl. Beat on medium speed for 2-3 minutes, until peaks begin to form. Add to the cream cheese mixture.1 1/2 cups heavy whipping cream
- Use a spatula to fold the whipped cream into the cream cheese mixture until well incorporated.
- Frost the cake as desired, then sprinkle the toasted pecans on top.2 cups chopped pecans
Notes
- Because this cake has cream cheese frosting, you'll need to refrigerate leftovers in a covered container. It should stay fresh for up to 4 days in the refrigerator.
- You can freeze this cake for up to 4-6 months. For the best results, be sure the cake has been chilled first in the fridge to allow the frosting to harden. Then wrap first in plastic wrap, followed by aluminum foil or a freezer bag.
- If you don't want to grate your own carrots, you can buy a bag of pre-shredded carrots and give them a quick chop before stirring them into your cake batter. But keep in mind that freshly grated carrots tend to have a bit more flavor and moisture, so it's preferable to grate them if you have the time.
- Don't overmix the cake batter once the flour mixture is added. Stir until the ingredients are just combined. It's okay if the batter seems little lumpy but there should not be any pockets of dry flour mixture.
- When assembling your cake layers, it helps to carefully slice off the top rounded portion with a cake leveler or serrated knife, so they're flat on top. This allows your layers to stack neatly and make your cake easier to frost.
- To get a smooth and creamy frosting, be sure that your cream cheese is room temperature before mixing. Otherwise you may have little lumps of unblended cream cheese.
Nutrition
Serving: 1g | Calories: 620kcal | Carbohydrates: 60g | Protein: 6g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 195mg | Fiber: 2g | Sugar: 45g