Simple Carrot Cake with Cream Cheese Frosting Cook's Illustrated

Elevate your dessert game with this irresistibly moist and flavorful Simple Carrot Cake with Cream Cheese Frosting, a Cook's Illustrated classic. Featuring a medley of warming spices like cinnamon, freshly grated carrots for natural sweetness, and a touch of crunch from optional chopped nuts, this cake strikes the perfect balance of texture and taste. The crowning glory is a luscious cream cheese frosting, whipped to perfection with hints of vanilla for a tangy-sweet finish. With just 20 minutes of prep and straightforward instructions, this two-layer cake is ideal for any occasion, from weeknight indulgence to celebratory gatherings. Whether you're a seasoned baker or a kitchen novice, this easy carrot cake recipe delivers bakery-quality results that will leave everyone asking for seconds. Perfect for keyword searches like "easy carrot cake recipe," "carrot cake with cream cheese frosting," and "simple homemade desserts," it's a treat you'll come back to time and time again!

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 2 teaspoons Baking powder
• 1 teaspoon Baking soda
• 2 teaspoons Ground cinnamon
• 0.5 teaspoons Salt
• 1 cup Granulated sugar
• 0.5 cup Brown sugar, packed
• 1 cup Vegetable oil
• 4 large Eggs
• 2 teaspoons Vanilla extract
• 3 cups Carrots, grated
• 1 cup Pecans or walnuts, chopped (optional)
• 8 ounces Cream cheese, softened
• 4 tablespoons Unsalted butter, softened
• 2 cups Powdered sugar, sifted
• 1 teaspoon Vanilla extract (for frosting)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans or line them with parchment paper.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

Step 3

In another large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat until smooth using a whisk or electric mixer.

Step 4

Mix in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.

Step 5

Slowly add the dry flour mixture to the wet ingredients, mixing until just combined. Do not overmix.

Step 6

Fold in the grated carrots and, if using, the chopped nuts. Be sure the carrots are evenly distributed throughout the batter.

Step 7

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Step 8

Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 9

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

Step 10

To prepare the frosting, beat the cream cheese and butter together in a medium bowl until smooth and creamy.

Step 11

Add the powdered sugar and vanilla extract to the cream cheese mixture and beat until well combined and fluffy.

Step 12

Once the cakes are completely cooled, spread a layer of frosting on top of one cake. Place the second cake on top and frost the top and sides of the cake evenly.

Step 13

Slice and serve. Store any leftovers in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(2386.6g)

Amount per serving	% Daily Value*
Calories	7398.0

Total Fat 437.5g	0%
Saturated Fat 120.9g	0%
Polyunsaturated Fat 134.4g
Cholesterol 1119.1mg	0%
Sodium 4919.6mg	0%
Total Carbohydrate 836.1g	0%
Dietary Fiber 41.1g	0%
Total Sugars 589.2g
Protein 84.0g	0%

Vitamin D 164IU	0%
Calcium 849.7mg	0%
Iron 21.9mg	0%
Potassium 3820.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.7%

Protein: 4.4%

Carbs: 43.9%