Carrot Cake with Cream Cheese
A moist and flavorful carrot cake made with fresh grated carrots, warm cinnamon spice, and a rich homemade cream cheese frosting. Perfect for celebrations or everyday indulgence.
18 Servings
Ingredients
For the Cake:
- 2 cups granulated white sugar
- 1 ¼ cups vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 cups finely grated carrots
- 1 cup chopped pecans optional
For the Cream Cheese Frosting:
- ½ cup unsalted butter softened
- 8 ounces cream cheese softened
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans optional
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan and set aside.
Prepare the Cake Batter:
- In a large mixing bowl, beat together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined and smooth. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Gradually incorporate the dry ingredients into the wet mixture.
Add Carrots and Nuts:
- Gently fold in the grated carrots and, if desired, the chopped pecans. Mix until evenly distributed throughout the batter.
Bake the Cake:
- Pour the batter into the prepared baking pan and smooth the top. Bake for approximately 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
- In a separate bowl, beat together the softened butter and cream cheese until smooth and creamy. Gradually add the confectioners’ sugar and continue beating until fully incorporated. Add the vanilla extract and mix until smooth. If desired, fold in the chopped pecans.
Frost the Cake:
- Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Cut into squares, serve, and enjoy.
Notes
To make this carrot cake gluten free, simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum or a similar binder. Ensure all other ingredients, such as baking powder and confectioners' sugar, are certified gluten-free. The result is just as moist, flavorful, and satisfying without the gluten.