Carrot cake is one of my favorite desserts. It’s so dense and moist. And don’t even get me started on my first true love – cream cheese frosting. (Insert Homer Simpson drool here). Pair the two, and you have a dessert that I swear was sent straight from heaven.
In recent years, carrot cake seems to have fallen by the wayside. There’s no reason for that. NONE! We’re bringing this treasure back. A classic carrot cake with cream cheese frosting is still one of the best desserts out there. Learn how to make one for yourself.
Classic Carrot Cake with Cream Cheese Frosting
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This rich, dense cake has a couple things you’re going to want to invest in. One is a quality vanilla. You can buy a good one, or you can make your own vanilla. You’ll also want to invest in some good quality pecans. We like Pearson Farm Elliot pecans. You’ll also want some parchment liners for your cake pans. It just makes everything easier.
- 3 C Grated Carrots (approx 4 med carrots)
- 2 C All Purpose Flour, plus more for the pan
- 2 C Granulated Sugar
- 2 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1/2 tsp Salt
- 4 Large Eggs
- 1 C Vegetable Oil
- 1 tsp Vanilla Extract
For the Frosting
- 16 oz Powdered Sugar (one box)
- 8 oz Cream Cheese, softened (one pkg)
- 1/2 C Unsalted Butter, softened
- 1 C Pecans, Chopped
- Preheat the oven to 350°F.
- Line the bottoms of 3 greased and floured 9-inch round cake pans with parchment paper.
- Stir together the carrots, 2 cups of the flour, sugar, baking soda, baking powder, cinnamon, and salt; set aside.
- Beat the eggs in a large bowl with an electric mixer at medium speed until smooth and thick, about 2 minutes.
- Add the oil and vanilla to the eggs; beat until combined.
- Gradually add the flour mixture to the egg mixture, beating well.
- Divide the batter evenly among the pans.
- Bake until a wooden pick inserted in the center comes out clean, about 30 minutes.
- Cool in the pans for 15 minutes; remove from the pans, and cool completely on wire racks, about 30 minutes.
For the Frosting
- Beat the powdered sugar, cream cheese, and butter with an electric mixer at medium speed until well blended; stir in the pecans.
- Spread the frosting between the layers of the cooled cake and on the top of the cake.
- Top with the chopped pecans and the carrot ribbons, if desired.
Serving Size:1 piece
Amount Per Serving: Calories: 743Total Fat: 40gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 101mgSodium: 452mgCarbohydrates: 92gFiber: 2gSugar: 73gProtein: 7g
This classic carrot cake makes a great dessert for any time of the year, or a special occasion. Try it for Easter or spring, or even fall and winter. Though I traditionally think of it as more of a spring dessert. I think it’s the connotation between carrots and the Easter bunny.
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Excerpted from Valerie’s Home Cooking by Valerie Bertinelli. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.