Fluffy Carrot Cake (Printable Version)
A soft, spiced carrot cake with crunchy pecans and creamy frosting. A go-to dessert for all kinds of special moments.
# Ingredients:
→ Cake ingredients
01 -
1 1/2 cups vegetable oil
02 -
4 large eggs
03 -
1 Tbsp cinnamon powder
04 -
1 tsp salt
05 -
1 Tbsp vanilla flavoring
06 -
1 1/2 cups toasted pecans, chopped up
07 -
2 tsp baking soda
08 -
2 cups white sugar
09 -
2 cups plain flour
10 -
1/2 tsp ginger powder
11 -
1/2 tsp nutmeg powder
12 -
1/4 tsp clove powder
13 -
3 cups shredded carrots
→ Cream cheese topping
14 -
3/4 cup softened unsalted butter
15 -
2 tsp vanilla flavoring
16 -
8 ounces cream cheese
17 -
1/4 tsp salt
18 -
5 cups powdered sugar
# Steps:
01 -
Heat oven to 350°F. Grease two 8-inch round pans and lay parchment paper on the bottom. Place pecans on a baking tray and toast for 10-15 minutes until fragrant. Let cool, then chop.
02 -
Stir together eggs, sugar, oil, and vanilla in a big bowl until smooth.
03 -
Add nutmeg, cinnamon, ginger, and cloves. Mix in baking soda and salt. Slowly blend in flour until you don't see dry spots.
04 -
Mix in shredded carrots and your toasted pecans until everything is evenly spread out. It'll be a thick mix.
05 -
Pour the batter into the greased pans. Bake for about 35-40 minutes until the tops lightly bounce back when touched. Let them cool completely.
06 -
In a food processor, mix the cream cheese, butter, vanilla, and salt until smooth. Slowly add powdered sugar while blending until no lumps remain.
07 -
Once the cakes have cooled fully, add the frosting on top and between layers. Refrigerate leftovers if there are any.
# Notes:
01 -
Cut cream cheese into chunks to make blending easier.
02 -
Stir in 1/2 cup of crushed pineapple or add raisins if you'd like.
03 -
Keep leftovers in the fridge for up to 5 days.