Carrot Cake Recipe

Carrot Cake Recipe 

DON’T lose this recipe!

INGREDIENTS

• 2 cups (260g) chopped pecans (1 cup for cake, 1 cup for garnish – optional)
• 1½ cups (300g) packed light brown sugar
• ½ cup (100g) granulated sugar
• 1 cup (240ml) vegetable oil
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 2½ cups (310g) all-purpose flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves (optional)
• 3 cups (300g) finely grated carrots

Cream Cheese Frosting

• 8 oz (225g) cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 2½–3 cups (300–360g) powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

INSTRUCTIONS

1. Preheat oven to 350°F (175°C). Grease two 9-inch pans (or one 9×13).
2. Whisk flour, baking soda, baking powder, salt, and spices.
3. In another bowl, whisk sugars, oil, eggs, and vanilla until smooth.
4. Add dry ingredients to wet; mix just until combined.
5. Fold in carrots and 1 cup pecans.
6. Divide batter into pans. Bake 30–35 min (9×13: 40–45 min) until a toothpick comes out clean. Cool completely.
7. Beat frosting ingredients until smooth. Frost cake and garnish with remaining pecans.

Tips

• Extra moist: add ½ cup crushed pineapple (drained).
• Lighter texture: toast pecans before using.