Carrot Cake

My go to carrot cake recipe!!

Cake Ingredients

• 1 1/2 cups (248g) avocado oil (or veggie or canola oil)

• 2 cups (397g) granulated sugar

• 1 teaspoon kosher salt

• 4 large eggs

• 1 tablespoon (7g) vanilla extract

• 1 tablespoon (7g) ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 2 teaspoons baking soda

• 2 cups (240g) All-Purpose Flour

• 3 cups (326g) carrots, finely grated

• 1 1/2 cups (170g) chopped pecans or walnuts, toasted for best flavor*

• 1 cup raisins, optional*

• 1 cup coconut, optional*

Frosting Ingredients

• 8-ounce package (227g) cream cheese, room temperature

• 8 tablespoons (113g) unsalted butter, room temperature

• 1/4 teaspoon kosher salt

• 2 teaspoons vanilla extract

• 2 1/2 to 3 1/2 cups (283g to 397g) confectioners' sugar

• 1 teaspoon milk or heavy cream, optional, if necessary to thin frosting

  
  

Instructions

To make the cake: Preheat the oven to 350°F. Lightly grease two 9" round layer pans, or one 9" x 13" pan.

1. In a large bowl or the bowl of a stand mixer, beat together the oil, sugar, salt, eggs, vanilla, spices, and baking soda.

2. Add the flour, stirring until well blended.

3. Add the carrots and nuts and mix until just blended. Pour into the prepared pan(s).

4. Bake the cake(s) for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. Allow the cake(s) to cool completely before frosting. If you're using round layer pans, remove the layers from the pans after about 15 minutes, and place them on a rack to cool.

   
   

   To make the frosting: 

5. In a large bowl working with a hand mixer or in the bowl of a stand mixer, beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it's too thin.

6. Frost the sheet cake right in the pan. For the layers, frost the top of one layer, top with the second layer, and frost the top and sides of the cake. 

7. Refrigerate the cake. An hour or so before serving, remove it from the refrigerator and bring it to room temperature. Refrigerate any leftovers, well wrapped, for a day or so; freeze for longer storage.

Notes

• To toast nuts, spread them in a single layer in an ungreased baking pan. Bake them for 6 to 8 minutes in a preheated 350°F oven, until they're a light golden brown and smell toasty.

  
  

How to Store 

• Refrigerate any leftovers, well wrapped, for a day or so; freeze for longer storage.

  
  

Special Tools & Equipment Links:

Affiliate Disclosure: Some of the links in this post are affiliate links. I may earn a small commission at NO additional cost to you. 😁 This is not a sponsored post. Thank you for your support ❤️

8” cake pans - https://amzn.to/4lFkD2h

9” cake pans - https://amzn.to/4sPKMOw

Cupcakes pans - https://amzn.to/48NWxha

9x13 pan - https://amzn.to/4sPKMOw

Parchment Paper – https://amzn.to/4lYCfFU

Mixing Bowls – https://amzn.to/44EAVCm

Stand Mixer - https://amzn.to/4lEgwmV

Food Processor - https://amzn.to/4sPKMOw

Watch me make it HERE

https://www.youtube.com/watch?v=9kQXm-AqlRc

Printable Recipe Link HERE - https://docs.google.com/document/d/1T05ktRhWBDI-i5yD4jHYvl55vkMNf8vfSc0isPvxA64/edit?usp=sharing