Carrot Cake with Cream Cheese Frosting
Prep Time: 30 mins
Cook Time: 35 mins
Yield: 12 Slices
Published
Last Updated
Ingredients
Cake
- 2 cups sugar
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 1⁄2 cups vegetable oil
- 3 cups carrots, grated
- 1 cup pecans or walnuts, optional
Cream Cheese Frosting
- 1⁄2 cup butter
- 8 ounces cream cheese, room temperature
- 2 teaspoons vanilla extract
- 1⁄4 teaspoon salt
- 4 cups powdered sugar
Directions
Preheat oven to 350 degrees | Line three 9-inch cake pans with parchment paper
Cake
- Mix flour, baking soda, cinnamon, and salt in a bowl and set aside.
- Beat together sugar and eggs in a stand mixer.
- Alternate by adding dry ingredients and oil into the stand mixer until well combined.
- Stir in carrots and nuts.
- Evenly divide the batter between cake pans if using round cake pans.
- Bake until well set, toothpick should come out clean, about 25-35 minutes.
- Cool completely before frosting.
Frosting
- Cream together butter and cream cheese frosting in a stand mixer for 2-3 minutes.
- Add Vanilla extract and salt and mix.
- With the mixer on low, gradually add powdered sugar until completely combined.
Notes
You can bake the cake in a 9-by-13 cake pan as well.