Old Fashioned Carrot Cake (Edit recipe)

Celebrate the warmer weather with this Old Fashioned Carrot Cake, a perfect blend of a moist cake with freshly grated carrots and an irresistible homemade cream cheese frosting that can be enjoyed during Easter or springtime. This simple and flavorful cake is easy to whip up and impressively delicious!

25 minutes

40 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	716
Fat:	42 g
Carbohydrates:	78 g
Protein:	9 g
Cholesterol:	25 g
Sodium:	493 mg
Fiber:	2 g
Sugars:	51 g
Calculated per serving.

by The Sweet Occasion

View original recipe

Serves: 12

Ingredients

Carrot Cake

390 grams Bread Flour, (2 3/4 cups)
3 tsp Baking Powder
1.5 tsp Baking Soda
1 tsp Salt
3 tsp Ground Cinnamon
0.5 tsp ground Nutmeg
440 grams Granulated White Sugar, (2 cups)
365 grams Canola Oil, (1 2/3 cups)
5 whole Eggs, at room temperature
400 grams Carrots, (3 cups) shredded

Cream Cheese Frosting

224 grams Full Fat Cream Cheese, (8 ounces) at room temperature
113 grams Unsalted Butter, (1/2 cup) at room temperature
480 grams Powdered Sugar, (4 cups)
2 tsp Pure Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F/177°C. Butter and flour two 9-inch round cake pans. Line with parchment paper and set aside.
In a medium bowl, sift the bread flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, using a hand-held or stand mixer with a paddle attachment, mix the sugar and oil.
Add the eggs, one at a time, and mix until combined, scraping down the bowl as necessary.
Add the dry ingredients to the sugar-oil mixture and mix until combined. Gently fold in the shredded carrots.
Divide the cake batter evenly between the prepared cake pans. Bake for 35-40 minutes or until lightly golden brown and the sides begin to pull from the sides of the pan or a toothpick inserted in the center comes out clean.
Allow the cakes to cool completely in the pans set on a wire rack before frosting and assembling.
In a large bowl, using a hand-held or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together until smooth and creamy, 2-3 minutes.
Add the powdered sugar and mix on low speed until completely incorporated.
Scrape down the sides and bottom of the bowl. Add the vanilla and beat at medium speed for 3-4 minutes until light and airy.
Frost the completely cooled cake and enjoy!

Notes

Storage: Store the frosted cake covered in the refrigerator for up to 5 days. Freezer: Wrap unfrosted cake layers individually in plastic wrap and then aluminum foil. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before frosting and serving. 9x13-inch cake: Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Bundt pan: Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.

Cupcakes: Fill cupcake liners 2/3 full and bake for 20-22 minutes.