Rating: 4 stars
66 Ratings
  • 5 star values: 44
  • 4 star values: 6
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 5

Our carrot cake recipe is delicious on its own, but it becomes completely irresistible once topped with homemade cream cheese frosting and a sprinkle of chopped pecans. Once you've mastered the classic recipe for carrot cake, try the ginger-infused version.

Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary

bake:
35 mins
cool:
2 hrs
total:
3 hrs 5 mins
hands-on:
30 mins
Servings:
12
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Ingredients

Carrot Cake
Cream Cheese Frosting

Directions

Carrot Cake
  • Preheat oven to 350°F. Lightly grease two 8-inch round cake pans ; line pans with waxed paper and grease the pans. Set aside.

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  • In a large bowl stir together flour, sugar, baking powder, cinnamon (if desired), salt, and baking soda; set aside.

  • In another bowl combine eggs, carrot, and oil. Add egg mixture to flour mixture. Stir until combined. Pour batter into the prepared pans.

  • Bake in the preheated oven for 35 to 40 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly.

  • Frost with Cream Cheese Frosting. If desired, sprinkle chopped pecans over frosting. Cover and store cake in the refrigerator for up to 3 days.

Cream Cheese Frosting
  • In a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency.

Carrot-Ginger Cake

Prepare as above, except omit the cinnamon; add 2 teaspoons grated fresh ginger or 3/4 teaspoon ground ginger with the eggs, carrot, and oil.

Tips

*Note The carrots need to be finely shredded or they may sink to the bottom of pan during baking.

To Store Your Homemade Carrot Cake

After frosting, you can store the carrot cake in the refrigerator up to 3 days.

Nutrition Facts

711 calories; fat 30g; cholesterol 112mg; saturated fat 10g; carbohydrates 108g; mono fat 13g; poly fat 5g; insoluble fiber 1g; sugars 90g; protein 6g; vitamin a 54.9IU; vitamin c 1.8mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.6mg; vitamin b6 0.1mg; folate 56.4mcg; vitamin b12 0.3mcg; sodium 350mg; potassium 173mg; calcium 60.6mg; iron 1.4mg.
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