Carrot Cake With Cream Cheese Frosting
This single layer carrot cake is ultra moist with a perfectly soft crumb and warm spices. Smeared with an indulgent cream cheese frosting.
Ingredients
Cake
- 1¾ cups granulated sugar
- 1 cup vegetable or neutral oil
- 4 eggs, at room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups raw shredded carrots
- ½ cup chopped pecans
Frosting
- 8 oz package cream cheese, at room temperature
- 4 tablespoons butter, unsalted, at room temperature
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
For The Cake
- Preheat oven to 300F. Grease a 9x13 baking dish and set aside.
- In a large bowl, whisk together the sugar, vegetable oil, and eggs.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Add the dry ingredients to the bowl with the wet ingredients and mix until well combined. Fold in the carrots and pecans. Stir until well incorporated.
- Pour the batter into the baking dish and spread evenly. Place into oven and bake for 50-60 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and let cool to room temperature.
For The Frosting
- In a medium bowl, beat together the cream cheese and butter until softened, about 2 minutes. Add the vanilla and powdered sugar, beat for 1 more minute. Refrigerate until ready for use.
- Once the cake has cooled to room temperature, spread the frosting evenly across the cake. Slice into squares and serve.
Notes
For storing: Cover baking dish with plastic wrap or place into an air tight container. Refrigerator for up to 3 days.