Classic Carrot Cake

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Discover the joy of baking with this Classic Carrot Cake, featuring moist layers, rich spices, and creamy frosting. Perfect for everyone.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Keyword: Classic Carrot Cake

Servings:

Calories: 913kcal

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 9x9-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