This classic carrot cake is moist, tender, and perfectly spiced. It's topped with thick, luscious cream cheese frosting and toasted pecans. Perfect for Easter, spring, or any season!🐇🌷
The cake is moist, fluffy, and very tender; our secret is to process the carrots, sugar, oil, and eggs in a food processor for 5 minutes until completely smooth, rather than grating them. It's topped with creamy Cream Cheese frosting and toasted pecans.
It can also be made as cupcakes or a 13 x 18-inch half-sheet pancake. For more Carrot Cake recipes, check out my Classic Carrot Cake Cupcakes or the Brazilian Carrot Cake "Bolo de Cenoura com Brigadeiro" recipe.
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How to Make Carrot Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 °F. Arrange a rack in the center of the oven and coat three 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with spray.
Sift the baking soda, cinnamon, nutmeg, allspice, ginger, and cloves in a large bowl. Set aside.
Process the carrots, salt, eggs, sugar, and oil for 5 minutes in a food processor fitted with a steel blade or blender. Transfer the wet mixture to a large bowl and stir in the vanilla extract.
Mix half of the dry and wet ingredients using a hand whisk. Add the raisins, coconut, and pecans to the remaining flour, mix well, and add to the batter. Mix until just combined; don't overmix!
Scrape the batter evenly into the prepared pans. Bake the Carrot Cake for 25 to 30 minutes, until a toothpick comes out clean. Transfer the carrot cake to a wire rack to cool completely.
How to Make Cream Cheese Frosting
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla. Mix on low speed until combined, then increase the speed to medium-high and beat until light, about 2 minutes.
Gradually add 2 cups of the confectioners' sugar, mixing at low speed to combine. Once the confectioners' sugar is mixed in, increase the speed to medium-high and beat until fluffy and smooth, about 2 to 3 minutes.
How to Assemble
When the carrot cakes are completely cool, place one carrot cake, doomed-side down, on a cake stand. Spread ¾ cup of the frosting evenly over the top.
Place the second carrot cake and spread the top with another ¾ cup of the frosting. Repeat with the third layer.
Spread the remaining frosting over the top and sides of the cake, and smooth out completely or swirl decoratively if desired. Sprinkle with the finely ground pecans—store covered in refrigerator. Enjoy!
Related Recipes:
📖 Recipe
Easy Carrot Cake with Cream Cheese Frosting
Ingredients
For the Carrot Cake:
- 270 g all-purpose flour
- 98 g ¾ cup raisins
- 260 g 1 pound carrots, peeled and cut into 1-inch pieces
- 30 g ( ¾) cup unsweetened coconut flakes
- 9.1 g 2 teaspoons baking soda or 1-½ tablespoons baking powder
- ¼ teaspoon kosher salt
- 1-½ teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 73 g ¾ cup pecans or walnuts , finely chopped
- 4 large eggs
- 370 g granulated sugar
- 210 ml avocado oil
- 1 tablespoon pure vanilla extract
For the Cream Cheese Frosting:
- 16 oz full-fat cream cheese
- 16 tablespoons unsalted butter
- 3 teaspoons pure vanilla extract
- 16 oz confectioners' sugar
- pinch of salt
Instructions
To make the Carrot Cake:
- Preheat oven to 350 °F. Arrange a rack in the center of the oven and coat three 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with spray.
- In a large bowl, sift together the baking soda, cinnamon, nutmeg, allspice, ginger, and cloves. Set aside.
- In a food processor fitted with the steel blade or blender, process the carrots, salt, eggs, sugar, and oil for 5 minutes.
- Transfer the wet mixture to a large bowl. Using a hand whisk, mix ½ of the dry ingredients into the wet ingredients. Add the raisins, coconut, and pecans to the remaining flour, mix well, and add to the batter. Mix until just combined, don't overmix!
- Scrape the batter evenly into the prepared pans. Bake the Carrot Cake for 25 to 30 minutes, until a toothpick, comes out clean. Transfer the carrot cake to a wire rack to cool completely.
How to Make the Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, salt, and vanilla. Mix at low speed until combined, then increase the speed to medium-high and beat until light, about 2 minutes.
- Gradually add 2 cups of the confectioners' sugar, mixing at low speed to combine. Once the confectioners' sugar is mixed in, increase the speed to medium-high and beat until fluffy and smooth, about 2 to 3 minutes.
To Assemble the Carrot Cake:
- When the carrot cakes are completely cool, place one carrot cake, doomed-side down, on a cake stand. Spread ¾ cup of the frosting evenly over top.
- Place the second carrot cake, and spread the top with another ¾ cup of the frosting. Repeat with the third layer.
- Spread the remaining frosting over the top and sides of the cake, and smooth out completely or swirl decoratively if desired. Sprinkle with the finely ground pecans. Store covered in refrigerator for up to 3 days. Enjoy!
Notes
- To store: Ensure it has completely cooled to room temperature. Then, cover the cake with plastic wrap or aluminum foil and store it in the refrigerator for up to four days. Before serving, let the cake sit at room temperature for 30 minutes to an hour to allow it to return to room temperature.
- To reheat: You can place individual slices on a microwave-safe plate and microwave them for 10 to 15 seconds until they are warm. Alternatively, you can reheat the entire cake by covering it with foil and placing it in a 350-degree Fahrenheit oven for 10 to 15 minutes until it is warm.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
