Carrot Cake with Cream Cheese Frosting

Our easy, homemade 3-layer carrot cake is ultra-moist, packed with warm cinnamon, and topped with a fluffy pecan-studded cream cheese frosting. A classic carrot cake for any special occasion!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 828kcal

Author Anne Clark

Equipment

3 9" round cake pans
1 whisk
1 Electric mixer
liquid measuring cup
Dry measuring cups
measuring spoons
mixing bowls

Ingredients

Cake

2 cups all-purpose flour
2 cups granulated sugar
3 teaspoons ground cinnamon
1 teaspoon baking soda
¼ teaspoon salt
1-½ cups canola oil
4 large eggs
2 teaspoons vanilla extract
3 cups peeled and finely grated raw carrots (loosely packed) grated is preferred and smaller than shredded. I would not use the pre-shredded carrots.

Cream Cheese Frosting

½ cup softened butter one stick of butter
8 oz softened cream cheese
1 pound confectioners powdered sugar about 3-½ cups
1 teaspoon vanilla extract
1 cup finely chopped unsalted pecans I used pecan "chips" (Kroger has them)

Instructions

For the Carrot Cake

Preheat oven to 350F. Grease and flour three 9" round cake pans (or use Baker's Joy Baking Spray with Flour).
In a large bowl, combine the flour, sugar, cinnamon, baking soda, and salt. A whisk works well for this step.
Add the oil, eggs, vanilla extract, and carrots. Blend well and divide the batter equally among the cake pans. An electric mixer on low speed works well for this step.
Bake in the center of the oven until the cakes test done when a wooden toothpick inserted into the cake comes out with only crumbs, and no batter. For my oven, this is at the 20 minute mark. Your oven may cook hotter than mine, so check on the cakes after 15 minutes.
Place the cake pans on a wire rack to cool for 10 minutes. Then, turn out the cakes onto to the wire rack to completely cool off.

For the Frosting

After the cakes have completely cooled off, combine the butter, cream cheese, and powdered sugar until smooth and creamy.
Fold in the pecans.
Spread the frosting between the layers and on top of the cake (don't frost the sides). I like to leave the sides unfrosted just to style it differently!

Notes

Carrot Cake Variations

You can add another layer of flavor and texture by adding chopped pecans, raisins, drained crushed pineapple, or shredded coconut to the cake batter before baking.

Bakeware Variations

While I adore this cake baked in 3 round cake pans, I know that others may prefer a one layer (sheet cake) or a Bundt Cake or even cup cakes! Here's how to substitute with different bake pans: test doneness with a toothpick, it should come out clean or with a few moist crumbs.

9 x 13-inch cake pan: Bake 35-45 minutes at the same temperature (check at 35 minutes).

Bundt pan: Bake 50-65 minutes at the same temperature (check at 50 minutes).

Cup cakes: Fill muffin cups ⅔ full, and bake 18-22 minutes at the same temperature as your cake recipe. Start checking at 18 minutes.

Storing and Freezing

Refrigerator: Store the baked and frosted cake in your refrigerator in a tightly covered container. Enjoy it cold or let it rest on the counter for about 30 minutes to let it come to room temperature.

Freezer: For whole cakes and individual slices, chill first, then pre-freeze for an hour before wrapping tightly in plastic wrap and foil. Store in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge before serving.

Make ahead: Bake the layers and let them cool completely, wrap each layer individually, and freeze flat. The day before you plan to serve the cake, thaw the layers overnight in the fridge. Make the frosting a couple of hours before you plan to eat the cake (for the freshest texture and crunchier pecans).

Nutrition