This Classic Carrot Cake Recipe is tried and true!
I’ve tried many carrot cakes, and this is the BEST you’ll try, its my favorite recipe.
Deliciously moist, perfectly spiced & insanely yummy!
The frosting alone you are gonna want to eat with a spoon!
I’m sure over the years, you have see some carrot cake recipes that call for raisins, and while i LOVE them in my carrot cake, I left them out because I know that not everyone in my family is a fan of them 🙂
If you want to add them in, feel free to toss some in the batter !
I always like to add in extra carrots, because hey, healthy, right? LOL
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Carrot Cake with Cream Cheese Buttercream Frosting
Ingredients
Cake Ingredients:
- 2 C sugar
- 1 C canola oil
- 4 large eggs
- 2 C flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tsp cinnamon
- 2 C shredded carrots
- 1 C pecan chips plus 1 cup for decorations around the bottom of the cake
Cream cheese Buttercream frosting ingredients:
- 2 - 8 oz cream cheese softened
- 1 C unsalted sweet cream butter softened
- 12 C powdered sugar
- 2 tsp Pure vanilla extract
- 1 tbsp ground cinnamon
- 5 tbsp heavy whipping cream
Instructions
Carrot Cake Directions:
- Preheat oven to 350F
- Spray two 9in round cake pans with pam baking spray and set aside
- Using a standing mixer, mix until combined the sugar, oil and eggs
- Mix in the flour, baking soda, baking powder, salt and cinnamon until combined
- Fold in the shredded carrots and 1 C pecan chips
- Divide the batter between the two cake pans and bake in the preheated oven for 30-40 minutes or until a toothpick comes out clean
- Allow cake to cool completely on a wire rack
- Remove cake from pans onto a cutting board
- Using a cake slicer, remove the rounded top from the cake
- Cut the cake in half so that you have two rounds
- Repeat step with other cake round. You should end up with 4 cake rounds
Frosting directions:
- Using a standing mixer, cream together the cream cheese, and butter until combined
- Gradually beat in 6 cups of powdered sugar until combined and smooth
- Mix in the vanilla extract
- Gradually beat in the remaining 6 cups of powdered sugar and the 5 tbsp of heavy whipping cream until thick and smooth
Directions to build the cake:
- Place the first layer of cake on a serving plate
- Spread about 1 cup of frosting evenly on top of the cake layer.
- Place another layer of cake onto the top of the first layer of frosting
- Spread another cup of frosting onto the second cake layer
- Place the third layer of cake onto the top of the second layer of frosting
- Scoop another 1 cup of frosting onto the third cake layer and spread evenly
- Place the last cake layer onto the third layer of frosting
- Frost the entire cake with remaining frosting
- Sprinkle the remaining pecan chips around the edge of the bottom of the cake
- Place cake into fridge for an hour before cutting and enjoying.
Did you make this recipe?
Make sure to follow on Pinterest for more recipes!
Carrot Cake with Cream Cheese Buttercream Frosting
Ingredients
Cake Ingredients:
- 2 C sugar
- 1 C canola oil
- 4 large eggs
- 2 C flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tsp cinnamon
- 2 C shredded carrots
- 1 C pecan chips plus 1 cup for decorations around the bottom of the cake
Cream cheese Buttercream frosting ingredients:
- 2 - 8 oz cream cheese softened
- 1 C unsalted sweet cream butter softened
- 12 C powdered sugar
- 2 tsp Pure vanilla extract
- 1 tbsp ground cinnamon
- 5 tbsp heavy whipping cream
Instructions
Carrot Cake Directions:
- Preheat oven to 350F
- Spray two 9in round cake pans with pam baking spray and set aside
- Using a standing mixer, mix until combined the sugar, oil and eggs
- Mix in the flour, baking soda, baking powder, salt and cinnamon until combined
- Fold in the shredded carrots and 1 C pecan chips
- Divide the batter between the two cake pans and bake in the preheated oven for 30-40 minutes or until a toothpick comes out clean
- Allow cake to cool completely on a wire rack
- Remove cake from pans onto a cutting board
- Using a cake slicer, remove the rounded top from the cake
- Cut the cake in half so that you have two rounds
- Repeat step with other cake round. You should end up with 4 cake rounds
Frosting directions:
- Using a standing mixer, cream together the cream cheese, and butter until combined
- Gradually beat in 6 cups of powdered sugar until combined and smooth
- Mix in the vanilla extract
- Gradually beat in the remaining 6 cups of powdered sugar and the 5 tbsp of heavy whipping cream until thick and smooth
Directions to build the cake:
- Place the first layer of cake on a serving plate
- Spread about 1 cup of frosting evenly on top of the cake layer.
- Place another layer of cake onto the top of the first layer of frosting
- Spread another cup of frosting onto the second cake layer
- Place the third layer of cake onto the top of the second layer of frosting
- Scoop another 1 cup of frosting onto the third cake layer and spread evenly
- Place the last cake layer onto the third layer of frosting
- Frost the entire cake with remaining frosting
- Sprinkle the remaining pecan chips around the edge of the bottom of the cake
- Place cake into fridge for an hour before cutting and enjoying.
Did you make this recipe?
Make sure to follow on Pinterest for more recipes!
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