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Classic Multi-Layer Carrot Cake

@arecipe.bsky.social

An incredibly moist, finely spiced carrot cake packed with fresh grated carrots and pecans, layered with signature cream cheese icing.

Cook 00:35
Yield 12 servings

Ingredients

  • Cake: 2 cups all-purpose flour, 2 tsp baking soda, 1/2 tsp salt, 2 tsp ground cinnamon
  • 1 cup canola oil
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature
  • 3 cups freshly grated carrots (do not use pre-shredded)
  • 1 cup chopped pecans
  • Frosting: 16 oz cream cheese, 1/2 cup butter, 4 1/2 cups powdered sugar, 1 tsp vanilla extract

Instructions

  1. 1
    Preheat oven to 350°F (175°C).
  2. 2
    Grease and flour two 9-inch round cake pans.
  3. 3
    Whisk flour, baking soda, salt, and cinnamon together in a medium bowl.
  4. 4
    In a large bowl, whisk the oil, granulated sugar, brown sugar, and vanilla extract together.
  5. 5
    Add eggs one at a time, whisking vigorously after each.
  6. 6
    Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined.
  7. 7
    Fold in the grated carrots and chopped pecans.
  8. 8
    Divide batter evenly between the prepared pans.
  9. 9
    Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
  10. 10
    Let the cakes cool completely in the pans before removing.
  11. 11
    Beat the frosting ingredients together until completely smooth and fluffy.
  12. 12
    Frost the top of one cake layer, place the second layer on top, and frost the top and sides completely.
Category
Desserts
Cuisine
American

Dietary Information

Vegetarian

Recipe Attribution

sugarspunrun.com
sugarspunrun.com/best-carrot-cake-recipe/