Carrot Cake is a wonderfully moist and perfectly flavored cake recipe. This cake is surprisingly simple to make. Top everything off with my simple frosting and pecan nuts for what truly might be the perfect carrot cake.
Prep Time10 mins
Cook Time45 mins
Servings: 12 people
- 2 cups sugar
- 1 ¼ cup vegetable oil
- 4 large egg
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tbsp cinnamon powder
- 1 tsp salt
- pinch of nutmeg optional
- 3 cups carrots grated
- 1 cup walnuts optional
- pecan nuts garnish/optional
- 2 cups whipping cream
- ½ cup powdered sugar
- 300 grams cream cheese
Making the Carrot Cake
Prepare two 8-inch x 3-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (170°C).
In a bowl. Add sugar, vegetable oil and whisk. Add eggs one by one while whisking until the mixture is light or pale in color. Set aside.
In a different bowl, sift flour and add baking soda, cinnamon, and nutmeg. Set aside
Add grated carrot in the wet ingredients (egg and oil mixture) and mix. Gradually add the dry ingredients in three batches while stirring carefully. Note: Do not overmix.
Add chopped walnuts and fold into the batter.
Transfer the batter into the cake pans and bake in the oven for 45 minutes or until a toothpick comes out clean.
Remove the cakes from the oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
Making the frosting
Using a stand mixer with the wire whisk attachment or hand mixer. Whisk whipping cream in a mixing bowl at medium speed until soft peak.
Add cream cheese and whisk until stiff peak. Add powdered sugar and whisk until incorporated. Add more or less powdered sugar, as desired for consistency purposes. Set aside
Putting the cake together
To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat if needed.
Place the first cake on a serving plate or a round cardboard cake. Spread some of the frostings evenly on top of the cake.
Top the cake with the remaining layer and frost the outside of the cake. Use the remaining frosting to pipe shells around the outer edge of the cake and garnish with pecan nuts.
Refrigerate cake until ready to serve. Bon Appetit.