Easy and Delicious Carrot Cake
This recipe makes two 9x9 cakes and only takes about 20 minutes to bake. Plus, it's totally customizable—feel free to add raisins if you're a fan! And let's not forget about that frosting—it's the icing on the cake
Ingredients
- Carrot Cake:
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 1 1/4 cups vegetable oil
- 1 1/2 tsp vanilla extract
- 4 eggs, at room temperature
- 3 cups grated carrots (about 5 medium carrots)
- 3/4 cup chopped pecans
- Cinnamon Cream Cheese Frosting:
- 16 oz. cream cheese, softened
- 8 tbsp unsalted butter, softened
- 4 cups powdered sugar
- 1 1/2 tsp vanilla extract
- 2 tbsp heavy cream
Instructions
- Preheat your oven to 350°F.
- Grease two 9x9 baking dishes and line them with parchment paper.
- In a small bowl, combine the flour, baking soda, cinnamon, and salt. Set aside.
- In a separate bowl, whisk together the granulated sugar, brown sugar, and vegetable oil. Add the vanilla extract and eggs, and whisk until well combined.
- Fold in the flour mixture, one cup at a time.
- Mix in the grated carrots and chopped pecans.
- Pour half of the batter into each prepared baking dish.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes cool, prepare the frosting. Beat together the cream cheese and butter until smooth. Add the powdered sugar, vanilla extract, and heavy cream, and beat until creamy and smooth.
- Frost the cooled cakes and sprinkle crushed pecans on top. Enjoy!
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