Description
This classic carrot cake delivers incredible moisture and warm spiced flavor in every bite. The tangy cream cheese frosting adds the perfect sweet finish to this beloved dessert that brings families together.
Ingredients
- 2 1/2 cups finely grated carrots (about 5-6 large carrots)
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup vegetable oil
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup Greek yogurt or sour cream
- 16 oz cream cheese, softened (for frosting)
- 1 cup unsalted butter, softened (for frosting)
- 5 cups powdered sugar (for frosting)
- 2 teaspoons vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
1. Preheat your oven to 350°F. Grease three 6-inch round cake pans or two 8-inch pans and line bottoms with parchment paper.
2. Peel and grate carrots using the small holes on a box grater until you have 2 1/2 cups loosely packed.
3. Whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl. Set aside.
4. In another large bowl, whisk oil and both sugars until blended. Add eggs one at a time, whisking after each. Stir in vanilla and Greek yogurt.
5. Pour dry ingredients into wet ingredients and fold gently with a rubber spatula until just combined. Fold in grated carrots.
6. Divide batter evenly between prepared pans, filling each about two-thirds full. Tap pans on counter to release air bubbles.
7. Bake for 35-40 minutes for 6-inch pans or 30-35 minutes for 8-inch pans. A toothpick inserted in the center should come out with a few moist crumbs.
8. Let cakes cool in pans for 15 minutes, then turn out onto cooling racks. Cool completely before frosting.
9. Beat softened cream cheese and butter together until fluffy, about 2 minutes. Add powdered sugar gradually, beating until creamy. Mix in vanilla and salt.
10. Place first cake layer on serving plate and spread about 3/4 cup frosting on top. Add next layer and repeat. Apply thin crumb coat and chill 20 minutes.
11. Frost entire cake with remaining frosting. Chill for 30 minutes before serving.
Notes
Grate carrots using small holes for fine texture that melts into the batter.
Don’t use pre-shredded carrots from bags – they’re too coarse and dry.
Always use room temperature cream cheese and butter for smooth frosting.
Press excess moisture from grated carrots with a clean kitchen towel before adding to batter.
Store frosted cake in refrigerator for up to 5 days.
Let refrigerated cake sit at room temperature 30 minutes before serving.
Can be made as sheet cake in 9×13 pan – bake 35-40 minutes.
Freeze unfrosted layers up to 3 months wrapped tightly.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American