Go Back

carrot cake

A moist and flavorful carrot cake with cream cheese frosting, perfect for celebrations.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings: 16
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups granulated sugar
  • 1.5 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 2.25 cups all-purpose flour
  • 1.5 teaspoons baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon ginger
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon nutmeg
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots or finely shredded
  • 1 cup chopped pecans
  • 0.5 cup unsalted butter softened
  • 2 packages cream cheese softened (8 oz each)
  • 1 tablespoon vanilla extract
  • 4.5 cups powdered sugar
  • 1 tablespoons milk

Method
 

Preparation Steps
  1. Mix sugar, oil, vanilla, and eggs. Add flour, baking soda, baking powder, salt, ginger, cloves, nutmeg, and cinnamon. Beat for 2 minutes until fully combined and fluffy.
  2. Fold in carrots and chopped nuts.
  3. Preheat oven to 350°F. Pour batter into well greased and floured 9-inch cake pans. Bake for 38 minutes. Cool in pans on wire rack for 10 minutes, then remove from pans and cool completely.
  4. When cake is cooled, cream together butter and cream cheese (about 3 minutes). Add vanilla, powdered sugar, and milk; mix well. Spread over cake and enjoy!

Notes

Ensure all ingredients are fresh for best results.