Description
A homemade classic carrot cake with a moist, tender crumb filled with warm spices and grated carrots. Topped with a creamy non-alcoholic cream cheese frosting, this cake is perfect for any occasion. Simple to make with no special equipment needed!
Ingredients
All-purpose flour, sifted: 2 cups
Granulated sugar: 1 3/4 cups
Baking soda: 2 teaspoons
Ground cinnamon: 2 teaspoons
Salt: 1/2 teaspoon
Large eggs: 4, room temperature
Vegetable oil (or canola/sunflower oil): 1 cup
Grated carrots: about 2 cups (approx. 7-8 medium carrots)
Chopped nuts (pecans or walnuts): 1 cup
Cream cheese: 8 oz, softened
Unsalted butter: 1/2 cup, softened
Powdered sugar: 4 cups (plus extra for dusting)
Lemon juice: 1 tablespoon
Non-alcoholic vanilla extract: 1 teaspoon
Instructions
Preheat oven to 350°F (175°C). Grease two 9-inch round pans and line with parchment paper.
In a large bowl, combine flour, baking soda, cinnamon, salt, and 1 1/4 cups sugar. Mix well.
In another bowl, whisk eggs and oil until light and fluffy. Add 3/4 cup grated carrots and 1/2 cup chopped nuts, mixing until combined.
Gradually add the dry ingredients to the wet ingredients. Fold in the remaining carrots and nuts.
Divide batter evenly between prepared pans. Bake 30-35 minutes until a toothpick inserted comes out clean. Cool completely.
For frosting: Beat cream cheese and butter until smooth. Add 4 cups powdered sugar, lemon juice, and vanilla extract. Beat until fluffy. Frost the cooled layers and decorate with additional grated carrots and nuts if desired.
Notes
Cake stays moist for 3-4 days in an airtight container. Frosting should be made at least 1 hour ahead to allow cream cheese to soften (no alcohol needed). Works best with fresh carrots for optimal moisture.
- Prep Time: 20
- Cook Time: 35
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 450
- Sugar: 55g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 75mg