Description
A moist and spiced carrot cake layered with a rich, tangy cream cheese frosting. This timeless dessert balances earthy sweetness with a velvety finish.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup brown sugar, packed
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs, room temperature
- 3 cups finely grated carrots
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans with parchment paper.
- Whisk together flour, cinnamon, baking soda, and salt in a bowl.
- In a large bowl, beat oil, granulated sugar, and brown sugar until combined.
- Add eggs one at a time, beating well after each addition.
- Stir in the grated carrots until evenly distributed.
- Gradually fold in the dry flour mixture until just combined; do not overmix.
- Divide batter between the two pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Beat softened cream cheese and butter together until smooth.
- Add powdered sugar and vanilla extract, beating until fluffy.
- Frost the first layer, top with the second layer, and cover the entire cake with remaining frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American