Description
This carrot cake recipe delivers incredible moisture and warming spice in every bite. Perfect for celebrations or weeknight treats, it turns out beautifully every time with simple ingredients.
Ingredients
- 2 ½ cups peeled and finely grated organic carrots
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground clove
- 1 cup vegetable or canola oil
- ¾ cup light brown sugar, packed
- ¾ cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ¾ cup sour cream or full-fat Greek yogurt
- 1 cup unsalted butter, softened (for frosting)
- 16 ounces cream cheese, softened (for frosting)
- 5 cups powdered sugar (for frosting)
- 2 teaspoons vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
1. Preheat your oven to 350°F. Grease your cake pans and line the bottoms with parchment rounds. Wash and peel your carrots, then grate them finely until you have 2 ½ cups.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and clove. Make sure everything distributes evenly.
3. In a large bowl, whisk the oil with both sugars until well combined. Add the eggs one at a time, whisking after each addition, then stir in the vanilla.
4. Fold in the grated carrots and sour cream. Mix gently but thoroughly to ensure even distribution.
5. Pour all the dry ingredients into your wet mixture. Stir with a rubber spatula just until no flour streaks remain. Do not overmix.
6. Divide the batter evenly between your prepared pans, filling each about two-thirds full. Bake for 35-40 minutes for 6-inch pans or 30-35 minutes for 8-inch pans.
7. Let the cakes cool in their pans for 15 minutes, then turn them out onto a cooling rack. Allow them to cool completely before frosting.
8. Beat softened butter and cream cheese together until smooth and fluffy. Gradually add powdered sugar, vanilla, and salt, beating until creamy.
9. Place one cake layer on your serving plate. Spread a generous layer of frosting on top. Add the next layer and repeat. Cover the outside with remaining frosting.
10. Refrigerate the frosted cake for at least 1 hour to let the frosting set before slicing.
Notes
Use fresh organic carrots and grate them yourself on the small holes of a box grater for best texture.
Oil instead of butter keeps this cake moist for days, even when refrigerated.
The cake layers can be made 2 days ahead, wrapped tightly, and refrigerated until ready to frost.
If the frosting seems too soft, chill it for 30 minutes before frosting the cake.
Apply a thin crumb coat first, then chill before adding the final frosting layer for cleanest results.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 520
- Sugar: 52g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg