Easiest Way to Make Delicious Carrot Cake

Carrot Cake. I've tried many carrot cakes, and this is my favorite recipe. I feel like carrot cake is a dessert most people tend to only make around Easter. But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long.

It wasn't until recently that we realized just how much we love carrot cake. This Carrot Cake is wonderfully moist, tender and easy to make! It's covered in cream cheese frosting for a perfect, classic cake! You can cook Carrot Cake using 20 ingredients and 14 steps. Here is how you cook that.

Ingredients of Carrot Cake

1. You need 1 lb of Carrots grated.
2. You need 1 cup of Sugar.
3. Prepare 1 cup of Brown sugar.
4. Prepare 1 1/2 cup of Canola oil.
5. It's 2 tbsp of Canola oil.
6. It's 6 of Eggs.
7. Prepare 1 tbsp of Vanilla.
8. It's 3 1/4 cup of Flour.
9. You need 1 tbsp of Baking soda.
10. Prepare 2 tsp of Salt.
11. It's 1 tsp of Baking powder.
12. Prepare 1/2 tsp of Nutmeg.
13. It's 1 pinch of Cloves.
14. Prepare 1 tbsp of Cinnamon.
15. Prepare of Frosting.
16. You need 3 of 8 ounce bricks cream cheese at room temperature.
17. You need 1 cup of Butter at room temperature.
18. It's 1 tbsp of Vanilla.
19. You need 1/2 tsp of Salt.
20. It's 6 cup of Powdered sugar.

This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. This truly is the best carrot cake recipe!

Carrot Cake instructions

1. Preheat oven to 350 or 300 to bake at a longer time to control raising if doing a layer cake.
2. Thoroughly grease and flour three 8 inch or two 9 inch cake pans or use a large rectangular cake pan.
3. Grate 1 pound of Carrots and set aside.
4. Mix oil sugar and brown sugar until smooth.
5. Add eggs one at a time and mix.
6. Add vanilla and mix until smooth.
7. In a separate bowl whisk all dry ingredients.
8. Add dry ingredients to boil sugar mixture at medium until just combined scraping bowl at least once.
9. Fold in carrots (nuts raisins and or pineapple optional) at this time by hand.
10. Bake 25 to 30 minutes for three 8 inch pans. Adjust cook time for other options. Cool on wire rack's turnout of pans onto plates after leveling with knife and refrigerate for at least 30 minutes before frosting. May be chilled until the next day if you wish.
11. While your cake is in the oven or when you're ready to frost cream together cream cheese and butter on medium for one minute or until there are no lumps.
12. Add vanilla and salt and mix until combined.
13. On medium low mix in powdered sugar gradually then on medium-high until combined once all powdered sugar has been added.
14. Use water tablespoon at a time too thin or more powdered sugar to thicken your frosting if necessary.

It's perfectly moist and delicious, made with lots of fresh carrots, and topped with the most heavenly cream cheese frosting. Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes The origins of carrot cake are disputed. My family's best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there's enough to go around.