Carrot Cake with Cream Cheese Frosting
This Carrot Cake with Cream Cheese Frosting is an easy recipe. It comes together seamlessly, can be made ahead, and is enjoyed by all!
Servings 12
Ingredients
Carrot Cake
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup oil
- 3 cups finely shredded carrots
- 4 eggs
Cream Cheese Frosting
- 4½ cups powdered sugar
- 6 ounces cream cheese softened to room temperature
- 2 teaspoons almond extract
- ½ cup butter softened to room temperature
Instructions
- Preheat the oven to 350°F and lightly grease the bottom and sides of a 9x13-inch baking dish.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and cinnamon.
- Add in the shredded carrots, oil, and eggs. Mix until well combined, but do not overmix.
- Pour the cake batter into the prepared baking dish and evenly spread it out.
- Bake the cake at 350°F for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake.
- Once the cake is completely cooled, prepare the frosting.
- In a medium mixing bowl, using an electric hand mixer, cream together the softened butter and cream cheese.
- Blend in the almond extract and gradually beat in 2 cups of the powdered sugar. Add just enough of the remaining powdered sugar until the frosting is fluffy and at spreading consistency.
- Frost the cake and then, if desired, sprinkle on the chopped pecans for a garnish. Enjoy!
Notes
Pro Tip! *Freezing the cake for at least 12-24 hours is the secret to a moist carrot cake! Freeze it before or after it is frosted. It's a simple trick that works wonders.