Best Carrot Cake Recipe

Name: Best Carrot Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: PT-468343H11M58S
Cuisine: American
Ingredients: 2 cups all purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 4 large eggs; 1 1/3 cups vegetable oil or canola oil; 1 1/2 cups brown sugar; 1/2 cup white sugar; 2 teaspoons vanilla extract; 3 cups grated carrots; 1 3/4 cup chopped pecans; 1/2 cup butter softened; 1 box (8 ounces) cream cheese softened; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 4 cups powdered sugar

February 20, 2020 by Beth Pierce 56 Comments

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This Carrot Cake Recipe is a perfectly moist, delectable two-layer classic carrot cake with a perfect blend of spices and pipeable cream cheese frosting. It is one of my family’s favorites and is always asked for at Easter, family gatherings, and birthday parties.

This Carrot Cake Recipe is a perfectly moist delectable two layer classic carrot cake with a pipeable cream cheese frosting.

Are you looking for that perfect Easter dessert? Or maybe your hubby is just like mine and his idea of the perfect birthday cake is carrot cake. Either way, I have you covered with this carrot cake recipe. It is dependable, delicious, and moist, and even the novice cook can handle this cake. The five-ingredient cream cheese frosting comes together quickly and is thick enough to pipe the edges if desired. This beautiful homemade carrot cake is sure to be the hit of your holiday party.

This holiday worthy Carrot Cake is a perfectly moist delectable two layer classic carrot cake with cream cheese frosting.

How do you make this Carrot Cake Recipe?

For the Carrot Cake

First, shred your carrots and chop your pecans. Next, in a medium bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon, nutmeg, and cloves. Now in a large mixing bowl, whisk together the oil, eggs, and vanilla extract. Then add the dry ingredients to the wet ingredients in about three intervals mixing with a spoon just until combined. Now stir in the carrots and pecans just until mixed.

Divide the batter between two well-greased and floured cake pans. Bake until a toothpick inserted in the center comes out clean. Remove from oven and cool for about 30 minutes before inverting. Let them fully cool before icing.

For the Cream Cheese Frosting

Using a stand mixer with a paddle attachment on medium speed, beat cream cheese and butter until smooth, creamy, and lump-free. Add the salt and vanilla extract and continue beating until mixed in. Add the powdered sugar one cup at a time while beating.

Now place one of the cooled baked carrot cake layers on the serving platter or cake stand. Use a little short of 3/4 cup of frosting on the bottom layer and spread evenly. Now add the second layer and spread 1 cup on top. Use about 1 cup on the sides and reserve the rest for piping the edge if desired. Using your hands, carefully add the nuts to the side of the cake. Refrigerate until ready to serve.

Serve this delicious and moist homemade carrot cake at your next holiday gathering and wow your family and friends!

Helpful tips for making this Carrot Cake Recipe:

Grate the carrots using a box grater or a food processor. I like to use the small end of a box grater as I think this size is perfect for carrot cake.
Grease and flour the cake pans well. It isn’t very good when your masterpiece sticks. I love Baker’s Joy, and I have always had excellent results with it.
Bring the eggs to room temperature before making the cake.
Stir the cake portion of this recipe with a spoon and resist the urge to over-mix it. Mix just until combined.
Start checking the carrot cake for doneness at 30 minutes. Do not over-bake.
For the cream cheese frosting, soften the butter and cream cheese prior to making.
You can also use a hand mixer on medium speed to make the cream cheese frosting.
Use a cake stand with a little bit of a lip around it so that when some chopped pecans fall while you are pressing them on the sides, you can easily scoop them up and try again.
Carrot cake will stay fresh for 5-7 days when properly covered and stored in the fridge. Cover with plastic wrap to keep the cake from drying out.

A delectable moist holiday carrot cake with a silky cream cheese frosting.

How do you freeze Carrot Cake?

To freeze just the cake portion, wrap each layer individually in plastic wrap and then carefully place it in a large zipper freezer bag. Place it in the freezer in a safe area where it will not be smashed. The cake will stay tasty for about 3 months. To thaw, remove it from the freezer a couple of hours before you are ready to work with it and remove it just from the freezer bag, so condensation does not occur between the bag and the cake. When it is almost completely thawed, carefully remove it from the plastic wrap.

To freeze the whole carrot cake with frosting, place the cake in the freezer without anything on it for at least two hours or until the exterior of the cake is frozen enough to wrap. Then double wrap in plastic wrap and then a single layer of heavy-duty aluminum foil. If at all possible, place it in a box and store it in the freezer for up to four months. Thaw in the refrigerator overnight.

A delectable moist holiday carrot cake with a silky cream cheese frosting and chopped pecans.

More desserts you will love!