COLORFUL
The Classic Carrot Cake is exactly as its says, a classic. It’s both nostalgic and timeless. With its moist cake, rich flavors, and that irresistible cream cheese frosting, carrot cake has a special place in the hearts, and stomachs, of many. This is the perfect recipe to share with family and friends.
Ingredients:
Prep Time: 20 minutes | Total Time: 1 hour | Servings: 9
- 2 cups Chopped Pecans, toasted and divided in half
- 1 ½ cups Flour
- ¼ tsp Ground Cloves
- ¼ tsp Ground Nutmeg
- ½ Apple Pie Spice*
- ½ tsp Ground Cinnamon
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- ¾ cup Vegetable Oil
- ¾ cup Light Brown Sugar
- ¾ cup Sugar
- 3 Eggs, large
- 3 cups Carrots, grated
- ½ cup Salted Butter, softened
- 8 ounces Cream Cheese, softened
- 1 tsp Vanilla
- 3 cups Powdered Sugar
Instructions:
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Grease a 9×9-inch baking dish, or line it with parchment paper for easier removal of the cake.
- Toast the Pecans: Spread the pecans on a baking sheet and toast in the preheated oven for 5-8 minutes, or until fragrant. Watch them closely to prevent burning. Once toasted and set aside. *Hear me when I say, I get it…I totally do, this feels like an extra unnecessary step but I promise it’s not…toasted pecans are FABULOUS and absolutely makes this cake what it is!
- Mix Dry Ingredients: In a large bowl, whisk together the flour, ground cloves, ground nutmeg, apple pie spice, ground cinnamon, baking powder, baking soda, and salt. *I use apple pie spice because it adds a bit of tartness to a very sweet cake, feel free to omit if you prefer but I love it!
- Combine Wet Ingredients: In another large bowl, mix the vegetable oil, light brown sugar, sugar, and eggs until well combined and the mixture is smooth and creamy.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Avoid over-mixing to keep the cake tender.
- Add Carrots and Pecans: Fold in the grated carrots and 1 cu of the toasted pecans (reserve the rest for topping) into the batter until evenly distributed.
- Bake: Pour the batter into the prepared baking dish, smoothing the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake completely in the pan on a wire rack before frosting.
- Cream Butter and Cheese: In a large bowl, beat the softened butter and cream cheese with an electric mixer on medium speed until smooth and creamy.
- Add Vanilla and Powdered Sugar: Mix in the vanilla extract. Gradually add the powdered sugar, one cup at a time, beating on low speed until smooth and reaching your desired consistency.
- Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Sprinkle with the remaining toasted pecans.
- Serve: Slice the carrot cake into squares and serve.
Storage and Reheating Instructions:
Classic Carrot Cake keeps beautifully in the fridge for up to 5 days. Just make sure it’s covered to keep it moist. If you’d like to freeze it, both the cake and frosting freeze well for up to 3 months. Thaw in the fridge overnight before serving.
Helpful Tips & Substitutions
Can This Be Made Ahead of Time?
Indeed, it can. Prepare the cake a day in advance, and it’ll taste just as fabulous. In fact, some say it tastes even better as the flavors have time to meld together.
Substitutions & Variations
- Not a fan of pecans? Walnuts work great too.
- If you’re out of apple pie spice, a mix of cinnamon and a dash of allspice can fill in.
Helpful Cooking Notes
- Grating your carrots finely ensures they blend seamlessly into the cake, offering moisture without noticeable chunks.
- Toasting your pecans is a step you won’t regret; it’s a game-changer for flavor.
Try Some of our Other Favorite Cake Recipes
Discover the joy of baking with this Classic Carrot Cake, featuring moist layers, rich spices, and creamy frosting. Perfect for everyone.
INGREDIENTS
For the Cake:
- 2 cups Chopped Pecans, toasted and divided in half
- 1 ½ cups Flour
- ¼ tsp Ground Cloves
- ¼ tsp Ground Nutmeg
- ½ Apple Pie Spice*
- ½ tsp Ground Cinnamon
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- ¾ cup Vegetable Oil
- ¾ cup Light Brown Sugar
- ¾ cup Sugar
- 3 Eggs, large
- 3 cups Carrots, grated
For the Cream Cheese Frosting:
- ½ cup Salted Butter, softened
- 8 ounces Cream Cheese, softened
- 1 tsp Vanilla
- 3 cups Powdered Sugar
INSTRUCTIONS
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Grease a 9×9-inch baking dish, or line it with parchment paper for easier removal of the cake.
- Toast the Pecans: Spread the pecans on a baking sheet and toast in the preheated oven for 5-8 minutes, or until fragrant. Watch them closely to prevent burning. Once toasted and set aside. *Hear me when I say, I get it…I totally do, this feels like an extra unnecessary step but I promise it’s not…toasted pecans are FABULOUS and absolutely makes this cake what it is!
- Mix Dry Ingredients: In a large bowl, whisk together the flour, ground cloves, ground nutmeg, apple pie spice, ground cinnamon, baking powder, baking soda, and salt. *I use apple pie spice because it adds a bit of tartness to a very sweet cake, feel free to omit if you prefer but I love it!
- Combine Wet Ingredients: In another large bowl, mix the vegetable oil, light brown sugar, sugar, and eggs until well combined and the mixture is smooth and creamy.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Avoid over-mixing to keep the cake tender.
- Add Carrots and Pecans: Fold in the grated carrots and 1 cu of the toasted pecans (reserve the rest for topping) into the batter until evenly distributed.
- Bake: Pour the batter into the prepared baking dish, smoothing the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake completely in the pan on a wire rack before frosting.
- Cream Butter and Cheese: In a large bowl, beat the softened butter and cream cheese with an electric mixer on medium speed until smooth and creamy.
- Add Vanilla and Powdered Sugar: Mix in the vanilla extract. Gradually add the powdered sugar, one cup at a time, beating on low speed until smooth and reaching your desired consistency.
- Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Sprinkle with the remaining toasted pecans.
- Serve: Slice the carrot cake into squares and serve.
NOTES
Storage and Reheating Instructions:
Classic Carrot Cake keeps beautifully in the fridge for up to 5 days. Just make sure it’s covered to keep it moist. If you’d like to freeze it, both the cake and frosting freeze well for up to 3 months. Thaw in the fridge overnight before serving.Helpful Tips & Substitutions
Can This Be Made Ahead of Time?
Indeed, it can. Prepare the cake a day in advance, and it’ll taste just as fabulous. In fact, some say it tastes even better as the flavors have time to meld together.Substitutions & Variations
- Not a fan of pecans? Walnuts work great too.
- If you’re out of apple pie spice, a mix of cinnamon and a dash of allspice can fill in.
Helpful Cooking Notes
- Grating your carrots finely ensures they blend seamlessly into the cake, offering moisture without noticeable chunks.
- Toasting your pecans is a step you won’t regret; it’s a game-changer for flavor.
NUTRITION
Serving: 9gCalories: 913kcalCarbohydrates: 100gProtein: 8gFat: 56gSaturated Fat: 16gPolyunsaturated Fat: 17gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 107mgSodium: 454mgPotassium: 343mgFiber: 4gSugar: 78gVitamin A: 7875IUVitamin C: 3mgCalcium: 114mgIron: 2mg
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