Classic Carrot Cake
Homemade Carrot Cake for all occasions! A moist and perfect blend of spices. Velvety smooth cream cheese frosting, just the right amount of sweetness.
follow us on social
My friend bought a carrot cake from the grocery store, and she insisted that I should have a slice. Oh no! The cream cheese frosting was so sweet that it gave me a headache. The cake itself was dry and overly spiced. It was not a good experience for me. So, I decided to make my own Carrot Cake recipe and I made sure to keep it simple but enjoyable to everyone’s taste buds. My daughter brought some of my carrot cake to her work, the ladies at her work loved it. She said it tasted nothing like a store-bought.
ingredients you need to make this carrot cake
ALL PURPOSE FLOUR – make sure to sift the flour.
FOR THE SPICES – cinnamon, nutmeg, salt
LEAVENING – baking powder and baking soda
SUGAR – brown sugar and granulated sugar
EGGS – 2 large eggs, room temperature
FAT – canola oil
CARROTS – 3 small carrots or 1 cup shredded
RAISINS – add a nice texture to the cake
NUTS – pecans and walnuts
FOR THE CREAM CHEESE FROSTING:
- Cream cheese
- Butter
- Powdered sugar
- Heavy cream
- Nuts, to sprinkle on the sides of the cake
watch how to make it
get the digital cookbook dinner made easy
recipe
Classic Carrot Cake
Equipment
- 6" round baking pan
- Mixing bowls
- Mixer
- Spatulas
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup canola oil
- 1 teaspoon vanilla
- 1 cup shredded carrots
- 1/2 cup chopped pecans
- 1/2 cup chopped walnuts
FOR THE CREAM CHEESE FROSTING
- 8 oz. cream cheese, room temperature
- 1/2 cup butter, room temperature
- 3 cups powdered sugar
- 1 tablespoon heavy cream
- 1 cup chopped pecans and walnuts, sprinkle on the side of the cake
Instructions
- Preheat the oven to 350ºF. Cut the parchment paper to fit at the bottom of 2 "6 round cake pans. Grease the pan, then line them with cut-up parchment and grease again.
- In a bowl, combine flour, cinnamon, nutmeg, salt, baking powder, and baking soda. Use a whisk to mix.
- In another bowl, combine brown sugar, granulated sugar, eggs, and canola oil. Mix for a minute or until smooth. Add vanilla, and continue mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, about a third at a time. Mix until incorporated.
- Fold in the carrots, raisins, and chopped nuts until combined. Divide the batter between the prepared pans. Bake for 30-40 minutes or until the toothpick inserted in the middle of the cake comes out clean.
- Cool the cake completely before frosting.
FOR THE CREAM CHEESE FROSTING
- Cream the butter and cream cheese for 2 minutes or until smooth.
- Gradually add the sugar, and continue mixing on low until incorporated.
- Add the heavy cream, turn the speed to high, and keep mixing until smooth and fluffy. Keep the frosting in the fridge while waiting for the cake to cool.
- Spread about 1/4 cup of frosting in the middle of the cake. Then, frost the entire cake. Sprinkle the chopped nuts on the side of the cake.
Notes
DID YOU MAKE THIS RECIPE? Tag @leanbellaskitchen and hashtag #leanbellaskitchenget your free meal prepping recipes
Hi there! Nice to meet you. My name is Jen.
I’m a mom of 2 wonderful girls. I love to prepare and cook home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. However, cooking more meals at home is worth all the effort. After years of cooking for my family and teaching culinary classes, I can honestly say that I have more control over the quality of the ingredients I use. That means I’m eating a lot better. Eating healthy doesn’t have to be boring and you don’t have to eat the same thing repeatedly. There are ways we can do and naturally enhance the flavor of our food and enjoy home-cooked meals.