Carrot Cake Recipe
Make Carrot Cake Recipe in just 1h 15m. 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
Optional Ingredients
Method
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 all-purpose flour, baking powder, baking soda, ground cinnamon, salt, and ground nutmeg until well combined.
- 3
Mix Wet Ingredients
In another large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and grated carrots.
- 4
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the chopped walnuts or pecans and raisins.
- 5
Pour Batter
Divide the batter evenly between the prepared cake pans.
Baking
- 6
Bake the Cake
Place the cake pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
- 7
Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto a wire rack to cool completely.
Frosting (Optional)
- 8
Prepare Cream Cheese Frosting
In a mixing bowl, beat together 8 oz of cream cheese, 1/2 cup of unsalted butter, 4 cups of powdered sugar, and 1 tsp of vanilla extract until smooth and creamy.
- 9
Frost the Cakes
Once the cakes are completely cool, spread a layer of frosting between the two layers and then frost the top and sides of the cake.
