Description
A moist, spiced carrot cake with tangy cream cheese frosting, baked to old-fashioned perfection. Simple, comforting, and perfect for special occasions or a sweet treat.
Ingredients
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup vegetable oil
2 large eggs, room temperature
1 cup buttermilk
2 cups grated carrots
1 teaspoon vanilla extract
Cream cheese frosting:
2 8-ounce blocks cream cheese, softened
1/2 cup salted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F (180°C). Grease two 9-inch round or 9×13-inch baking pans.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and cloves.
Add oil, eggs, buttermilk, and vanilla. Mix on medium speed until combined.
Stir in grated carrots. Do not overmix.
Divide batter between prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean.
For frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat on medium-high speed until light and fluffy, about 3 minutes.
Cool cake completely. Spread frosting between layers and on top. Garnish with additional carrots if desired.
Notes
Grate carrots finely for even texture. Use a stand or hand mixer for smoother batter and frosting. Store in an airtight container at room temperature up to 3 days. Frosting can be made separately 1 day ahead.
Vegan option: Substitute eggs with 1 1/2 cups unsweetened applesauce and use vegan cream cheese.
For nut-free version, add raisins or chopped dried cranberries instead.
- Prep Time: 30
- Cook Time: 35
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg