Description
This classic Carrot Cake with Cream Cheese Icing is a moist, flavorful dessert featuring grated carrots and crunchy pecans baked into a spiced cake, topped with a light and fluffy cream cheese frosting. Perfect for celebrations or anytime you crave a comforting, home-baked treat.
Ingredients
Cake Ingredients
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups brown sugar
- 1 cup sugar
- 1 1/4 cups vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 2 cups chopped pecans (divided)
Frosting Ingredients
- 2 cups powdered sugar
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
Instructions
- Prepare the cake pans: Preheat the oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper and lightly spray with non-stick cooking spray to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt to combine the dry components evenly.
- Combine wet ingredients: In a separate large mixing bowl, whisk together brown sugar, white sugar, vegetable oil, eggs, and vanilla extract until well combined and smooth.
- Incorporate dry into wet: Gradually add the dry ingredient mixture into the wet mixture a little at a time, mixing gently between additions until just combined to avoid overmixing and toughening the cake.
- Add carrots and pecans: Fold in the grated carrots and 1 cup of chopped pecans carefully into the batter to distribute evenly without deflating the mixture.
- Bake the cake: Divide the batter evenly between the prepared pans and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool completely.
- Toast remaining pecans: Spread the remaining 1 cup of chopped pecans on a rimmed baking sheet and toast in the oven for 4-5 minutes until fragrant and lightly browned. Set aside to cool.
- Make the frosting: Beat powdered sugar and softened cream cheese together using a stand or hand mixer until light and fluffy. Add the vanilla extract and continue mixing until well combined.
- Whip heavy cream: In a separate bowl, whip the heavy cream on medium speed for 2-3 minutes, until soft peaks form.
- Fold whipped cream into frosting: Gently fold the whipped cream into the cream cheese mixture with a spatula until fully incorporated and smooth.
- Assemble and frost the cake: Once the cake layers are completely cooled, frost the cake evenly with the cream cheese icing. Sprinkle the toasted pecans over the top for added texture and flavor.
Notes
- Ensure the cake layers are completely cool before frosting to prevent melting or sliding of the icing.
- Grated carrots add moisture and sweetness to the cake; be sure to shred finely.
- Toasted pecans add a nice crunch and enhance the flavor; do not skip toasting.
- Use full-fat cream cheese and heavy whipping cream for the best texture in the frosting.
- This cake can be stored covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
