Description
Make scrumptious carrot cake at home with this easy recipe. Super moist and super flavorful!
Ingredients
Carrot Cake
- 1 cup (200g) packed light or dark brown sugar
- 3/4 cup (180 ml) vegetable oil*
- 1/4 cup (60g) Greek yogurt*
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups (260g) grated carrots (about 4 large)
- 3/4 cup (100g) chopped pecans
Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 2–2.5 cups (240-300g) confectioners’ sugar
- 2 Tablespoons (30 ml) heavy cream*
- 2 teaspoons pure vanilla extract
- salt, to taste
Instructions
- Preheat oven to 350°F (177°C). Spray 9-inch springform pan or 10-inch springform pan with nonstick cooking spray. I do not recommend a regular circle or square pan, as the cake may rise above. Set aside.
- Set out the cream cheese for the frosting so it may soften as you make the cake batter.
- Make the carrot cake: In a large bowl with a handheld or stand mixer fitted with a paddle attachment on medium speed, combine the brown sugar and oil. Beat in the yogurt until fully combined—about 60 seconds. Mixture will be gritty and thick. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Set aside.
- In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone—do not overmix. Fold in the finely shredded carrots and pecan pieces. Pour or spoon batter into prepared springform pan.
- Bake cake for 32-38 minutes or until toothpick inserted in the center comes out clean. Do not overbake, which will dry out cake. Check the cake at 30 minutes, then again at 32. My cake took exactly 34 minutes. Allow cake to cool completely before frosting.
- Make the frosting: beat the softened cream cheese and butter together on medium speed for 2-3 minutes until soft, creamy, and combined thoroughly. Add 2 cups of powdered sugar and beat until thick and combined. Add 2 Tablespoons heavy cream and 2 teaspoons vanilla extract. Beat on medium speed for 2 more minutes. Add more powdered sugar until desired thickness is reached. Add salt to taste. I used 1/8 teaspoon to cut the sweetness.
- Store cake in the refrigerator, covered, for up to 5 days.
Notes
- Make Ahead Instructions: Carrot cake tastes best the next day after the flavors have settled and have gotten friendly with one another. It is also more moist on the 2nd day as well.
- Special Tools (affiliate links): 9-inch Springform Pan or 10-inch Springform Pan | Electric Mixer (Handheld or Stand) | Mixing Bowl | Whisk | Silicone Spatula | Box Grater
- Oil: You can also use melted coconut oil or canola oil.
- Yogurt: You can also use regular yogurt—plain or vanilla.
- Heavy Cream: I strongly suggest using heavy cream in the cream cheese frosting recipe. Using milk or half-and-half will produce a less creamy and thinner frosting.
- Raisins: If you’d like to add raisins to the batter, I suggest using 2/3 cup of raisins and 2/3 cup of chopped pecans. If you’d like to only use raisins, I suggest 3/4 cup of raisins.
- Cupcakes: This recipe also can be made into 12 cupcakes. Bake time is 17-18 minutes.
- Layer Cake: Try my favorite layered carrot cake recipe.