Carrot Cake

This scratch made Carrot Cake is the perfect treat for any day. Beautifully moist cake loaded with carrots, aromatic spices and nuts. Then topped with a delicious rich Cream Cheese frosting. This is the PERFECT Carrot Cake recipe.

5 from 1 vote

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Prep Time 30

Cook Time 35

Total Time 1 5

Course Dessert

Servings

Ingredients

Cake Batter

1 cup brown sugar
¾ cup granulated sugar
4 Large eggs
½ cup oil vegetable, canola or melted coconut
¾ cup plain yogurt vanilla flavored will work too
1 teaspoon vanilla extract
2 cup flour
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
1 teaspoon ground ginger
1 cup carrots shredded
4 oz pecans toasted and chopped
4 oz walnuts toasted and chopped

Cream Cheese Frosting

16 oz cream cheese softened
4 oz butter softened
1 ¾ cup powdered sugar
1 teaspoon vanilla extract

I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions

Preheat the oven to 350°F and grease a 9"x13" rectangular baking dish. In a large bowl mix together both sugars, eggs, oil, yogurt and vanilla extract. Mix well.
In a separate bowl mix together the flour, baking powder, baking soda, all of the spices and the salt. Mix well.
Next add in the carrots and 1.5 cups of the nuts. Reserve the rest of the nuts for decorating the cake. Using your hands, mix until all of the carrots and nuts are coated with the flour and there are no clumps of carrots.
Now add the dry ingredients to the wet ingredients and mix until fully incorporated.
Pour into the prepared pan and bake for 35 minutes. Or until a toothpick inserted in the center comes out clean.
Place on a cooling rack and allow to completely cool before frosting.
In the bowl of a stand mixer, cream together the butter and cream cheese until well combined. Make sure there are no clumps before adding the powdered sugar.
Next add in the powdered sugar, a little at a time until completely combined.
Finally, add in the vanilla, mix well.
Your frosting is ready to be used.

Notes

Because of the cream cheese frosting, this cake does need to be refrigerated.

The cream cheese frosting is not a super sweet frosting. If you would like a sweeter frosting, start by adding in ¼ cup of powdered sugar at a time until you reach the desired sweetness.

This recipe will work for 2 8" rounds or cupcakes.