Carrot Cake

5 from 6 votes

Carrot Cake, loaded with tons of freshly grated carrots and covered with cream cheese frosting, is simply the best moist cake recipe you'll ever make. This simple carrot cake recipe is super easy to make from scratch. Each bite is loaded with flavor and it really is so moist that it will melt in your mouth!

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American

Servings: servings

Author: Krissy Allori

Equipment

Ingredients

carrot cake

2 cups all-purpose flour
3 teaspoons cinnamon I used pumpkin pie spice instead
2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups extra light olive oil
2 cup sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
3 cups packed peeled and shredded carrots
1 cup pecans chopped

cream cheese frosting

8 ounces cream cheese softened
8 tablespoons butter softened
4 cups confectioners sugar
1 tablespoon vanilla extract
1 tablespoon freshly grated orange zest
1 teaspoon cinnamon I used pumpkin pie spice

Instructions

Preheat oven to 350 degrees F. Grease and flour two 9-inch baking pans.
In a medium sized bowl, combine 2 cups all-purpose flour, 2 teaspoon baking soda, 2 teaspoons baking powder, 3 teaspoons cinnamon, and 1/2 teaspoon salt. Set aside.
In the bowl of a stand mixer, combine 4 large eggs, 1 1/2 cups extra light olive oil and 2 cup sugar. Mix on medium high speed until light and fluffy, about 5 minutes. Add 1 teaspoon vanilla and 1/2 teaspoon almond extract and mix until combined. Add flour and fold mixture together just until mixed. Fold in 3 cups packed peeled and shredded carrots and 1 cup pecans.
Fill both pans with equal amounts of batter. Bake in preheated oven until golden brown on top and a toothpick inserted comes out clean, about 40-50 minutes total. As soon as you remove them from the oven, transfer them to a wire rack to cool. As soon as cakes are cool enough to handle with your bare hands, remove from pans and allow to cool completely on wire rack.
To make frosting, blend 8 tablespoons butter and 8 ounces cream cheese together on high speed until light and fluffy, about 5 minutes. Scrape sides, add 1 tablespoon vanilla extract, and mix another minute. Add 4 cups confectioners sugar incrementally, blending slowly to combine and then on high speed to really mix. You can either add the 1 tablespoon freshly grated orange zest and 1 teaspoon cinnamon to the frosting at this point or you can frost the cake and then top it with the zest and spices.
When cake is completely cool, frost and stack it.

Nutrition