I had a special request to re-post this cake recipe. It is a favorite at our house, and this easy to follow and extra yummy carrot cake with cream cheese frosting recipe may become a favorite at your house too!
What You Need for Cake
2 Cups flour
2 Cups sugar
2 tsp. Baking powder
2 tsp. Baking soda
2 tsp. Cinnamon (ground)
1/4 tsp. Nutmeg (ground)
1 tsp. Salt (optional)
4 Large eggs
1-1/3 cups canola oil
Nonstick cooking spray
3 cups Carrots, shredded (about 6 medium)
1 Cup chopped pecans or walnuts (optional)
1/2 Cup raisins (optional)
2 9-Inch round cake pans (springform works best)
Large bowl and medium bowl
Whisk
What You Need for Frosting
1 Package (8 oz.) cream cheese ( room temperature)
2 Cups confectioners’ sugar
1/2 Cup Unsalted butter ( softened)
2 tsp. Vanilla extract
Medium bowl
Electric Mixer
Before You Start -Preheat oven to 350. Spray two 9-inch round cake pans with nonstick cooking spray, inside bottom and sides.
Lets Make It! Cake: In a large bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In a medium bowl, whisk the eggs lightly to combine, and then whisk in the oil. Add the wet ingredients to the bowl of dry ingredients and stir to combine. Stir in the carrots, nuts and the raisins, if using. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool in pans for 5 minutes. Remove cakes from pans and continue cooling on wire rack. Serves 8-10
Let’s Make It! Frosting: After cake has completely cooled. In a medium bowl, using an electric mixer, beat together the cream cheese, confectioners’ sugar, butter, and vanilla. Spread the frosting between the layers and on the sides and the top of the cake.
Step back and say, ta daa! Now grab a fork! Because you just made your new favorite, Carrot Cake with Cream Cheese Frosting.
This was a recipe transferred from my old blog 🙂 a few comments from the old blog too 🙂
Judy Harper-I love cream cheese! Have you ever toasted waffles, then warmed some cream cheese in a bowl, mix a teaspoon of your favor jelly with it (mine is marmalade) and spread it on your waffle? Talk about delicious!
My Owl Barn – Hello stranger 🙂 How have you been? Thanks for the recipe! I’ll try it and if I don’t mess anything up, I’ll share it with my friends at the dinner tonight.
Maggie -Ohh this sounds wonderful!!!!!!!hipchic~cynde said…Oh Must try this yummmmmo!!
Storybeader – looks delicious! I LOVE carrot cake.. and cheese!
Gae -Dear Katherine, I have a carrot cake recipe that we put cream cheese frosting on too. One thing we add instead of raisins and nuts is diced dried apricot. This is scrumptious. Enjoy your cake. Blessings
One of my favorite cakes! Definitely going to keep this recipe on hand 🙂
Hi Katherine, I have tired this recipe and it is so moist and has such a wonderful flavor, the only problem I have is I just want to eat and eat 🙂 The only thing I have done is use walnuts instead of pecans. Now it s getting cooler I am getting my recipes out and cooking and baking more. I have been wanting to try some homemade bread, I have yeast that needs to be used this month, need to get on it.
Thanks for sharing your recipe, your photo looks yummy!!
Enjoy your week!
Hugs Karren
PS please stop by and share on our #WW this week.
I was trying to decide what cake to make my friend for her birthday. She loves carrot cake. You helped me make my decision! Thanks.
Linda @ Tumbleweed Contessa
I’m fighting fall tooth and nail but this cake……I may have to give in real soon.
This just looks like such a classic recipe! I love all the yummy spices and can’t wait to try it!! Thanks.