Moist, sweet, and lightly spiced, this carrot cake with cream cheese frosting is the food of which dessert dreams are made.
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Course: Dessert
Cuisine: American
Servings: 18-24 servings
Calories: 347kcal
Ingredients
Carrot Cake Ingredients
2cupssugar
1cuplight flavored olive oil
4eggs
2cupsall-purpose flour
1teaspoonbaking soda
1teaspoonbaking powder
½teaspoonkosher salt
1teaspooncinnamon
2cupsgrated carrots
Cream Cheese Frosting Ingredients
¼cupbuttersoftened
8ouncescream cheeseroom temperature
4⅓cupspowdered sugar
2teaspoonsvanilla
1cupchopped pecansOPTIONAL
¼-½cupheavy cream, half and half, or milkOPTIONAL
Instructions
Cake Instructions
Preheat oven to 350°F. Grease your pan thoroughly with butter. (A sheet pan, a 9x13, a bundt pan or (2) 8" rounds will all work well.) Combine the sugar, oil, and eggs and beat until smooth.
Whisk together the dry ingredients in a separate bowl. Slowly add to the wet and mix to combine. Add the carrots and mix again.
Pour into the prepared pan and bake until a toothpick inserted comes out with moist crumbs. A sheet cake should be done in about 25 minutes, a bundt cake will take closer to 45 minutes. Cool the cake completely before frosting.
Frosting Instructions
Beat the cream cheese and the butter together until well combined. Add the sugar and the vanilla and beat again until smooth. Stir in the pecans, if desired.
When the cake is completely cool, frost as desired. If you prefer a glaze over a spreadable frosting, gradually add cream or milk while stirring constantly until the frosting is the desired consistency. Invert the bundt cake over a large plate and pour the glaze over the top.