Description
This moist and comforting carrot cake is complemented by a tangy cream cheese frosting, making it perfect for any celebration.
Ingredients
Scale
- 2 1/2 cups (325g) all-purpose flour, spooned and leveled
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups (400g) light brown sugar, packed
- 1 1/4 cups (300mL) vegetable oil
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup (120g) full fat sour cream
- 2 1/2 cups (300g) finely grated carrots
- (2) 8oz / 225g blocks cream cheese, at room temperature
- 1 cup (225g) unsalted butter, at room temperature
- 1/2 teaspoon salt
- 6 cups (780g) powdered sugar
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round pans.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until evenly combined.
- In another bowl, whisk the brown sugar and eggs until glossy. Gradually whisk in the vegetable oil until smooth.
- Stir in vanilla and sour cream until incorporated.
- Fold the dry ingredients into the wet mixture in two additions, mixing just until combined.
- Gently fold in the grated carrots. Divide batter evenly between prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs. Let cool for 10 minutes, then cool completely on a wire rack.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and beat until silky. Chill if too soft.
- Level cake layers if needed, apply a thin crumb coat and chill, then apply final layer of frosting.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Carrot Cake, Dessert, Cream Cheese Frosting