Classic Carrot Cake Recipe

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This recipe makes a great carrot cake with just the right amount of spice and a thick layer of cream cheese frosting.


FOR THE CAKE – 1 1/2 cups pecans, toasted and chopped – 1 1/2 cups vegetable oil – 2 cups granulated sugar – 4 large eggs – 1 Tbsp vanilla extract – 1 Tbsp ground cinnamon – 1/2 tsp ground ginger – 1/2 tsp ground nutmeg – 1/4 tsp ground cloves – 1 tsp salt – 2 tsp baking soda – 2 cups all purpose flour – 3 cups grated carrot FOR THE CREAM CHEESE FROSTING – 8 ounces cream cheese – 3/4 cup unsalted butter – 1/4 tsp salt – 2 tsp vanilla extract – 5 cups powdered sugar

Warm the oven up to 350F and butter two 8-inch round cake pans. In each pan, put a circle of parchment paper.

Step 1 


Spread the nuts out on a baking sheet that hasn't been greased. Toast them in the oven for 10 to 15 minutes. Wait until it's cool to chop it.

Step 2

Whisk the oil, sugar, eggs, and vanilla extract together in a big bowl.

Step 3

Add the spices and mix them in. Finally, add the salt and baking soda and make sure they are well mixed in. Mix the flour in slowly after adding it.

Step 4

Only mix the batter until there are no more dry spots of flour. Be careful not to mix it too much. Finally, add the toasted nuts and the chopped carrots.

Step 5

Evenly distribute hefty items. Thick batter. Fill the two cake pans evenly with batter and bake for 35–40 minutes until springy. Allow to cool to room temperature before icing.

Step 6

Also See

Also See

Brown Sugar Bourbon Icebox Pie Recipe