Description

A beautifully moist and flavorful carrot cake featuring grated carrots, warm spices, and crunchy pecans, crowned with a silky, tangy cream cheese frosting—it’s indulgent yet balanced for any celebration.

Ingredients

Cake

2 cups all-purpose flour

1½ tsp baking powder

½ tsp baking soda

½ tsp salt

2 tsp ground cinnamon

½ tsp allspice

1 cup granulated (white) sugar

½ cup light brown sugar

1 cup neutral oil (e.g., canola or vegetable)

1 tsp vanilla extract

4 large eggs

4 cups loosely packed grated carrots

1 cup coarsely chopped pecans (toasted, optional)

Cream Cheese Frosting

1 pound (2 × 8 oz packages) cream cheese, room temperature

½ cup (1 stick) unsalted butter, room temperature

2 cups powdered (confectioners’) sugar, sifted

1 tsp vanilla extract

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Instructions

Preheat oven to 350 °F (175 °C). Grease and flour two 8- or 9‑inch cake pans, line with parchment, grease again, and flour lightly.

In a bowl, whisk together flour, baking powder, baking soda, cinnamon, allspice, and salt.

Toast pecans (if using) on a baking sheet until fragrant, about 10 minutes; let cool.

In a stand mixer, beat oil, white sugar, and brown sugar until smooth. Add vanilla, then eggs one at a time, mixing until fully incorporated.

Reduce speed; add dry ingredients and mix until just combined. Fold in grated carrots and toasted pecans.

Divide batter evenly between pans and bake for about 35 minutes (rotating halfway) or until a toothpick comes out clean.

Cool in pans for a few minutes, then invert onto racks to cool completely—about 1 hour.

For frosting: beat cream cheese and butter until smooth. Gradually mix in powdered sugar, then vanilla, until creamy.

Assemble: place one cake layer on a plate, spread with ~1 cup frosting, top with second layer, apply a thin crumb coat, then finish with remaining frosting smoothly.

Prep Time: 45 minutes |
Cook Time: ~35 minutes
Category: Dessert