This is hands down my favorite cake to make for special occasions. I’ve been making this carrot cake for a few years now and let me tell you, it is Da’ Bomb! Everyone loves this cake and I am frequently asked for the recipe. When I attend a pot luck or awards dinner and need to bring a dessert, I bring this cake and every time I go home with an empty cake stand. Everyone from adults to kids love it.
If you are looking for a special {and delicious!} dessert to bring to Easter dinner, or you just want to make something special, this recipe is a total winner.
My Favorite Carrot Cake Recipe
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 4 large eggs
- 1 1/2 cups vegetable oil
- 2 teaspoons vanilla extract
- 3 cups carrots , grated
- 1 1/2 cups cream cheese , softened
- 3/4 cup unsalted butter , softened
- 5 cups powered sugar
- 1 tablespoon vanilla extract
Instructions
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Preheat the oven to 325 degrees . Butter and flour 2 round 9-inch cake pans and set aside.
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Sift together the flour, sugar, cinnamon, salt, baking soda, and baking powder and set aside.
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In a mixing bowl, whisk together the eggs, oil and vanilla. Add the flour mixture and stir to combine. Fold in the shredded carrots.
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Divide the batter between the 2 prepared pans. Bake for about 45- 55 minutes {or until a wooden toothpick inserted in the center of the cake comes out clean}. Cool cake pans on wire racks. Remove cake from pans, wrap in Saran wrap, the aluminum foil. Place on a cookie sheet and freeze cake layers over night.
Recipe Notes
Over the years I have learned when making layer cakes it is best to slice the cakes while they are very cold. This helps to eliminate excess crumbs.
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Sabrina says
I made this cake last spring from you post and took it to an auction and it went for big bucks. I took your word that it was good, as I hadn’t tried it myself and was pleasantly surprised the next day when I got a phone call from the person who purchased it for the recipe! The whole table loved it.
Mavis says
Holy cow that is awesome!
Vanessa says
Thanks! I’ll be making this for Easter tomorrow. I think I may leave it as a 2 layer cake though, just to make it easier on myself!
Holly Burnham says
This cake was so good….rich and tasty. Thank you for sharing.
kcmama says
Just curious…….how do you shred your carrots? I tend to be a tad lazy sometimes…… And for the amount of carrots, would you say one bag of regular not mini carrots should do it? Thanks!