Description
Carrot cake with cream cheese frosting. From Alissa at Yummy Dishes.
Ingredients
Scale
- 2 cups (250g) flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup (200g) sugar
- 1 cup (200g) brown sugar
- 1 cup (240ml) vegetable oil
- 4 large eggs
- 1 teaspoon vanilla
- 3 cups (300g) finely grated carrot
- 1 cup (100g) chopped toasted pecans, optional
- Frosting: 8 ounces cream cheese, 1/2 cup butter, 3 cups powdered sugar, 1 teaspoon vanilla
Instructions
- Heat the oven to 350°F (175°C). Grease two 8-inch pans and line the bottoms with parchment.
- Whisk dry ingredients. Whisk sugars, oil, eggs, and vanilla. Fold in dry ingredients, carrots, and pecans.
- Divide the batter. Bake 28 to 34 minutes until a pick comes out clean. Cool 10 minutes, then turn out.
- Beat frosting until smooth. Fill and frost the cooled layers. Chill 30 minutes so the slices cut clean.
Notes
Grate the carrots fine so they disappear into the crumb. Coarse shreds leave wet pockets.
- Prep Time: 30 minutes
- Cook Time: 34 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American