This is hands down my favorite cake to make for special occasions. I’ve been making this carrot cake for a few years now and let me tell you, it is Da’ Bomb! Everyone loves this cake and I am frequently asked for the recipe. When I attend a pot luck or awards dinner and need to bring a dessert, I bring this cake and every time I go home with an empty cake stand. Everyone from adults to kids love it.
If you are looking for a special {and delicious!} dessert to bring to Easter dinner, or you just want to make something special, this recipe is a total winner.
My Favorite Carrot Cake Recipe
Ingredients
For the cake
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 4 large eggs
- 1 1/2 cups vegetable oil
- 2 teaspoons vanilla extract
- 3 cups carrots (grated)
For the frosting
- 1 1/2 cups cream cheese (softened)
- 3/4 cup unsalted butter ( softened)
- 5 cups powered sugar
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 325 degrees . Butter and flour 2 round 9-inch cake pans and set aside.
- Sift together the flour, sugar, cinnamon, salt, baking soda, and baking powder and set aside.
- In a mixing bowl, whisk together the eggs, oil and vanilla. Add the flour mixture and stir to combine. Fold in the shredded carrots.
- Divide the batter between the 2 prepared pans. Bake for about 45- 55 minutes {or until a wooden toothpick inserted in the center of the cake comes out clean}. Cool cake pans on wire racks. Remove cake from pans, wrap in Saran wrap, the aluminum foil. Place on a cookie sheet and freeze cake layers over night.
After you cakes have chilled in the deep freeze set them on the counter and proceed to make the frosting.
To make the frosting
Mix the cream cheese, butter and vanilla in a medium-size bowl with a wire whisk until creamy. Slowly add in the powered sugar.
Place a dab of frosting in the center of your cake plate. Add the first layer {you will need to cut both of your 2 cake layers in half to make a total of 4 layers}.
Frost the center of each layer, then the top and sides. Garnish with a foil wrapped chocolate carrot or fresh baby carrots from the garden if you have them.
Notes
Over the years I have learned when making layer cakes it is best to slice the cakes while they are very cold. This helps to eliminate excess crumbs.
Sabrina says
I made this cake last spring from you post and took it to an auction and it went for big bucks. I took your word that it was good, as I hadn’t tried it myself and was pleasantly surprised the next day when I got a phone call from the person who purchased it for the recipe! The whole table loved it.
Mavis says
Holy cow that is awesome!
Vanessa says
Thanks! I’ll be making this for Easter tomorrow. I think I may leave it as a 2 layer cake though, just to make it easier on myself!
Holly Burnham says
This cake was so good….rich and tasty. Thank you for sharing.
kcmama says
Just curious…….how do you shred your carrots? I tend to be a tad lazy sometimes…… And for the amount of carrots, would you say one bag of regular not mini carrots should do it? Thanks!
Nicole says
The recipe instructions cuts off before explaining the icing part….
Julie P says
The cake looks lovely but I assume we get it out of the freezer slice each piece in two then mix the icing ingredients and wack it on the top and boom!
During these stay at home times I may make this today. We love cake
JoAnn says
I am curious, can you make this recipe from reconstituted dehydrated carrots?