Alexs Carrot Cake (14 Slices) Recipe
Make Alexs Carrot Cake (14 Slices) 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.
Cake Ingredients
Cream Cheese Frosting Ingredients
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-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 Mixtures
Gradually add the wet mixture to the dry mixture, stirring until just combined. Be careful not to overmix.
- 5
Add Carrots and Nuts
Fold in the grated carrots and chopped walnuts (if using) until evenly distributed.
- 6
Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 7
Cool the Cake
Once baked, remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
Frosting Preparation
- 8
Prepare Frosting Ingredients
In a mixing bowl, soften the cream cheese and unsalted butter at room temperature.
- 9
Mix Frosting
Add the powdered sugar and vanilla extract to the softened cream cheese and butter. Beat until smooth and creamy, about 3-5 minutes.
- 10
Frost the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top and frost the top and sides of the cake.
- 11
Decorate (Optional)
Decorate with additional chopped walnuts or grated carrots on top if desired.
