Carrot Cake Recipe
7" carrot layer cake with cream cheese frosting and toasted pecans. Serves 8-10
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Ingredients
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Cake Ingredients
Frosting Ingredients
Method
Cake Directions
- 1
Preheat the oven
Preheat your oven to 350°F (175°C) and grease two 7-inch round cake pans.
- 2
Mix dry ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.
- 3
- 4
Combine wet and dry
Pour the wet ingredients into the dry ingredients and mix until just combined.
- 5
- 6
Bake the cake
Divide the batter evenly between the two prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Cool the cakes
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Frosting Directions
- 8
Prepare the frosting
In a mixing bowl, beat together the cream cheese and unsalted butter until smooth and creamy.
- 9
Add powdered sugar
Gradually add the powdered sugar and vanilla extract, mixing until fully combined and fluffy.
- 10
Frost the cake
Once the cakes are completely cooled, place one layer on a serving plate and spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake.
- 11
Garnish
Sprinkle additional chopped pecans on top of the frosted cake for garnish.
