Carrot Cake Recipe
Make Carrot Cake Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dry Ingredients
Wet Ingredients
Cream Cheese Frosting
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, salt, and ground nutmeg until well combined.
- 3
- 4
Combine Mixtures
Gradually add the wet mixture to the dry mixture, stirring until just combined. Do not overmix.
- 5
Bake the Cakes
Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- 6
Cool the Cakes
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer to wire racks to cool completely.
Frosting
- 7
Make the Frosting
In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add in the powdered sugar and vanilla extract, beating until well combined and fluffy.
- 8
Frost the Cakes
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top, then place the second layer on top of that. Frost the top and sides of the cake with the remaining frosting.
- 9
Serve
Slice the cake and serve. Enjoy your delicious carrot cake!
