Homemade Carrot Cake With Cream Cheese Frosting. Best recipe for a yummy carrot cake.
Homemade Carrot Cake With Cream Cheese Frosting
Ingredients
CARROT CAKE:
- 2¼ cups all-purpose flour sifted
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1⅛ cup vegetable oil
- 1 cup granulated sugar
- 1 cup light or dark brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 12.5 oz. grated fresh carrots about 6 medium carrots
- 1 cup pecans or walnuts coarsely chopped
CREAM CHEESE FROSTING:
- 16 oz. cream cheese room temperature
- 2 sticks of butter room temperature
- 2 tsp vanilla extract
- 2 cups powdered sugar
Instructions
CARROT CAKE:
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Preheat oven to 350°.
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Grease and flour two 9″ cake pans.
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In a medium mixing bowl, whisk together the flour, sugars, cinnamon, salt, baking powder and baking soda, nutmeg and cloves. Set aside.
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In a small mixing bowl, whisk together the eggs, vanilla extract and vegetable oil.
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Pour the wet ingredients into the dry ingredients and stir them together using a spatula until combined. Stir in the carrots and chopped pecans.
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Pour into the two 9″ cake pans and bake for 20-25 minutes.
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Remove from oven and let slightly cool and place each layer on top of the other. Cool then frost. Frost each layer or just the top layer.
CREAM CHEESE FROSTING:
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Beat the cream cheese, butter and vanilla extract together until they are fully incorporated.
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Add the powdered sugar and mix until it is smooth and creamy.
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Frost the top of the cake.
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