Carrot Cake Recipe

Carrot Cake Directions

1. 1

   Preheat the Oven

   Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

2. 2

   Mix Dry Ingredients

   In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. 3

   Combine Wet Ingredients

   In another bowl, mix the vegetable oil, eggs, and vanilla extract until well blended.

4. 4

   Combine Mixtures

   Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

5. 5

   Add Carrots and Nuts

   Fold in the grated carrots, chopped pecans, and chopped walnuts.

6. 6

   Bake the Cakes

   Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

7. 7

   Cool the Cakes

   Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.

8. 8

   Prepare the Frosting

   While the cakes cool, prepare the cream cheese frosting by beating together 8 oz of cream cheese, 1/2 cup of butter, 4 cups of powdered sugar, and 1 tsp of vanilla extract until smooth.

9. 9

   Frost the Cake

   Once the cakes are completely cool, spread the cream cheese frosting between the layers and on top of the cake.

10. 10

    Serve with Coulis

    Serve the carrot cake with a drizzle of strawberry coulis and whipped cream on the side.