Carrot Cake
Carrot Cake on plate
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Course: Dessert
Cuisine: American
Keyword: Baking, Vegetarian
Servings: 12 servings
Calories: 916kcal
Author: Chef Bill Collins

Ingredients

The Cake

  • cups vegetable oil
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 4 large eggs
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • teaspoons baking powder
  • ½ teaspoon baking powder
  • 2 cups flour
  • 3 cups carrots (grated)
  • cups chopped pecans (or walnuts, toasted if possible)

The Frosting for one 9"x13" cake

  • 8 tablespoons unsalted butter (room temperature)
  • 8 oz cream cheese (1 package, room temperature)
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • cups confectioners sugar
  • 1 teaspoon milk (or heavy cream, if needed to thin frosting)

The Frosting for a two-layer 9" round cake

  • 12 tablespoons unsalted butter (room temperature)
  • 12 oz cream cheese (room temperature)
  • ¼ teaspoon salt
  • 1 tablespoon vanilla extract
  • cups confectioners sugar
  • 1 teaspoon milk (or heavy cream to thin frosting if needed)

Instructions

The Cake

  • Preheat the oven to 350°. Lightly grease two 9" round layer pans or one 9x13 pan. If using round layer pans, cover the bottom with wax or parchment paper.
  • With an electric mixer, beat together the oil, sugar, salt, eggs, spices, baking powder, and baking soda. Beat for one minute
  • Add the flour, and beat for another one minute
  • Add the carrots and nuts, and mix until blended. Pour into the prepared pan(s)
  • Bake the cake(s) for 35-40 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. If you’re using round layer pans, remove the layers from the pans after about 15 minutes, and place them on a rack to cool. Allow the cake(s) to cool completely before frosting

To make the frosting

  • Beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the sugar., and add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it’s too thin.
  • Frost the sheet cake right in the pan. For the layers, frost the top of one layer, top with the second layer, and frost the top and sides of the cake
  • Refrigerate the cake. An hour or so before serving, remove it from the refrigerator and bring it to room temperature. Refrigerate any leftovers, well wrapped, for a day or so; freeze for longer storage.
Nutrition Facts
Carrot Cake
Amount per Serving
Calories
916
% Daily Value*
Fat
 
56
g
86
%
Saturated Fat
 
18
g
113
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
17
g
Monounsaturated Fat
 
17
g
Cholesterol
 
121
mg
40
%
Sodium
 
451
mg
20
%
Potassium
 
253
mg
7
%
Carbohydrates
 
102
g
34
%
Fiber
 
3
g
13
%
Sugar
 
81
g
90
%
Protein
 
8
g
16
%
Vitamin A
 
6177
IU
124
%
Vitamin C
 
2
mg
2
%
Calcium
 
111
mg
11
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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