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best carrot cake recipe

(1 RATING)
108 Pinches 2 Photos
smalltownwoman avatar
Ofallon, MO
Updated on Feb 22, 2020

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

prep time 30 Min
cook time 30 Min
method Bake
yield 12 serving(s)

Ingredients

  • CARROT CAKE
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon 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
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots
  • 1 3/4 cups chopped pecans
  • CREAM CHEESE FROSTING
  • 1/2 cup butter softened
  • 1 box (8 ounces) cream cheese softened
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar

How To Make best carrot cake recipe

  • Step 1
    Preheat oven to 350 degrees. Grease and flour 2 round cakes pans thoroughly.
  • Step 2
    In a medium bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. In a large bowl whisk together eggs, oil, brown sugar, sugar and vanilla. Using a spoon stir the dry ingredients into the wet ingredients in three intervals; just until incorporated. Stir in the carrots and 3/4 cup chopped pecans just until mixed. Divide evenly between pans. Bake for 30-35 minute or until toothpick inserted in center comes out clean.
  • Step 3
    Cool pans on cooling racks for 30 minutes prior to inverting. Cool completely before frosting.
  • Step 4
    In stand mixer on medium using paddle attachment beat butter and cream cheese until smooth, creamy and lump free. Add salt and vanilla extract while continuing to beat; scraping down the beater and sides of the bowl. Add powdered sugar 1 cup at a time while beating; scraping down the beater and bowl a couple more times.
  • Step 5
    Place one of the cooled baked cake layers on a 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 about 1 cup on the top. Use about 1 cup on the sides and reserve the rest for piping the edge if desired.
  • Step 6
    Use your hands to gently press the remaining chopped pecans (1 cup) on to the sides of the cake. Scoop up any pieces that fall along the way and press again. If desired pipe top or bottom edge. Refrigerate until ready to serve.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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