Carrot Cake Recipe
Make Carrot Cake Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Carrot Cake Batter
Cream Cheese Frosting
Method
Carrot Cake Batter
- 1
Prep and oven
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment.
- 2
Dry ingredients
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- 3
- 4
Add-ins
Fold in grated carrots, pineapple (if using), and walnuts (if using) into the dry ingredients.
- 5
Combine
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
- 6
Bake and cool
Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then turn onto a wire rack to cool completely before frosting.
Cream Cheese Frosting
- 7
Cream cheese and butter
In a medium bowl, beat the softened cream cheese with the softened butter until smooth and creamy.
- 8
Add sugar and vanilla
Gradually add powdered sugar, beating on low until incorporated, then on high until smooth and fluffy. Beat in vanilla extract.
- 9
Adjust consistency
If needed, beat in a small splash of milk to reach spreading consistency.
- 10
Assemble cake
If cakes are completely cooled, spread frosting between the layers, then frost the top and sides. Garnish with chopped walnuts if desired.