Classic Carrot Cake (Print Version)
# Ingredients:
→ For the cake
01 -
1 1/2 cups pecans, toasted and chopped
02 -
1 1/2 cups vegetable oil
03 -
2 cups granulated sugar
04 -
4 large eggs
05 -
1 Tbsp vanilla extract
06 -
1 Tbsp ground cinnamon
07 -
1/2 tsp ground ginger
08 -
1/2 tsp ground nutmeg
09 -
1/4 tsp ground cloves
10 -
1 tsp salt
11 -
2 tsp baking soda
12 -
2 cups all purpose flour
13 -
3 cups grated carrot
→ For the cream cheese frosting
14 -
8 ounces cream cheese
15 -
3/4 cup unsalted butter
16 -
1/4 tsp salt
17 -
2 tsp vanilla extract
18 -
5 cups powdered sugar
# Instructions:
01 -
Preheat oven to 350°F. Butter two 8-inch round cake pans and line bottoms with parchment paper. Toast pecans on baking sheet for 10-15 minutes, then cool and chop.
02 -
In a large mixing bowl, whisk together oil, sugar, eggs, and vanilla extract.
03 -
Whisk in cinnamon, ginger, nutmeg, and cloves. Add salt and baking soda, then gently fold in flour just until no dry pockets remain.
04 -
Fold in shredded carrots and toasted pecans until evenly distributed. Batter will be thick.
05 -
Divide batter between prepared pans and bake 35-40 minutes until cakes spring back when touched. Cool completely at room temperature.
06 -
Process cream cheese, butter, salt, and vanilla in food processor until smooth. Add powdered sugar gradually, processing until smooth.
07 -
When cakes are fully cooled, frost with cream cheese frosting. Store leftovers in refrigerator.
# Notes:
01 -
Break up cream cheese before processing for easier blending
02 -
Can add 1/2 cup crushed pineapple or raisins if desired
03 -
Store in refrigerator up to 5 days