My mom's famous carrot cake recipe that makes the BEST carrot cake with creamy, decadent cream cheese frosting.
Course Dessert
Cuisine American
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Cooling Time 1 hourhour
Total Time 2 hourshours30 minutesminutes
Servings 16to 24 servings
Calories 446kcal
Author Tracy
Ingredients
Carrot Cake
2cups(240g) all-purpose flour
2teaspoonsbaking powder
2teaspoonscinnamon
2teaspoonsallspice*
1/2teaspoonsalt
4large eggs
2cups(400g) granulated sugar
1 1/4cupvegetable oil
3cupsloosely packed peeled and grated carrots*
Cream Cheese Frosting
8ouncescream cheesesoftened
1/2cup(4oz) salted buttersoftened
1teaspoonvanilla extract
3 3/4cups(1 16-ounce box) powdered sugar sifted
Instructions
Carrot Cake
Preheat your oven to 325°F and lightly grease a 9x13-inch baking dish.
In a medium bowl, whisk together flour, baking powder, cinnamon, allspice, and salt.
To a large bowl, add eggs and whisk until lightly beaten. Add sugar and vegetable oil and beat until well-mixed. Add flour mixture and use a wooden spoon to stir until just mixed.
Add carrots and stir until evenly distributed, scraping the sides and bottom of the bowl with a rubber spatula to make sure all of the batter is mixed.
Pour batter into prepared baking dish and smooth the top. Bake for about 50 minutes to 1 hour, until the center of the cake looks set and a toothpick or cake tester inserted into the center of the cake comes out clean.
Cool cake in the pan until completely cool.
Cream Cheese Frosting
In a large bowl, beat cream cheese, butter, and vanilla until well-combined and smooth. Slowly add sifted powdered sugar and beat until all the sugar is incorporated and frosting is smooth and creamy.
Spread frosting over the top of the cake. Chill before serving if desired, and enjoy!
Notes
*Allspice is optional. If you don't care for allspice in baked goods, you can halve or omit it completely. *To grate the carrots, use the large-hole side of your cheese grater and measure the grated carrots by piling them loosely in your measuring cup. Do not pack them in.Store cake covered in the refrigerator.Approximate nutritional information is for 20 slices.