The BEST Carrot Cake Recipe

Name: The BEST Carrot Cake Recipe
Total time: 50 min
Yield: 12 servings
Cuisine: American
Ingredients: 2.5 cups all-purpose flour; 1 cup granulated sugar; 1 cup light or dark brown sugar; 1.5 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 teaspoons ground cinnamon; 0.5 teaspoon nutmeg; 1 cup canola or vegetable oil; 0.5 cup unsalted butter, melted; 4 large eggs, room temperature; 1 tablespoon vanilla extract; 3 cups grated carrots; 1 cup chopped walnuts or pecans; 2 batches cream cheese frosting

50m

Serves 12

youtube.com

The BEST Carrot Cake Recipe

youtube.com

50m

Serves 12

Directions

1Preheat oven to 350°F (175°C). Prepare two 8-inch cake pans by lining the bottoms with parchment paper and lightly greasing and flouring the sides.
2In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
3Add canola oil and melted butter; stir well using an electric mixer or stand mixer.
4Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5Stir in carrots and nuts (if using) until well combined.
6Divide batter evenly between prepared pans and bake at 350°F (175°C) for 40 minutes. Check with a toothpick; it should come out mostly clean.
7Let cakes cool in pans for 10 minutes, then run a knife around edges and invert onto cooling racks to cool completely.
8Once cool, frost the cakes with cream cheese frosting. A crumb coat is recommended before final frosting.

Ingredients

2.5 cups all-purpose flour
1 cup granulated sugar
1 cup light or dark brown sugar
1.5 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
0.5 teaspoon nutmeg
1 cup canola or vegetable oil
0.5 cup unsalted butter, melted
4 large eggs, room temperature
1 tablespoon vanilla extract
3 cups grated carrots
1 cup chopped walnuts or pecans
2 batches cream cheese frosting

Equipment

oven8-inch cake pansparchment paperwhiskelectric mixer or stand mixerspatulatoothpickcooling rackserving platterknifecream cheese frostingpiping bagWilton 8B tip

The BEST Carrot Cake Recipe

50m

Serves 12

youtube.com

The BEST Carrot Cake Recipe

youtube.com

50m

Serves 12

Directions

1Preheat oven to 350°F (175°C). Prepare two 8-inch cake pans by lining the bottoms with parchment paper and lightly greasing and flouring the sides.
2In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
3Add canola oil and melted butter; stir well using an electric mixer or stand mixer.
4Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5Stir in carrots and nuts (if using) until well combined.
6Divide batter evenly between prepared pans and bake at 350°F (175°C) for 40 minutes. Check with a toothpick; it should come out mostly clean.
7Let cakes cool in pans for 10 minutes, then run a knife around edges and invert onto cooling racks to cool completely.
8Once cool, frost the cakes with cream cheese frosting. A crumb coat is recommended before final frosting.

Ingredients

2.5 cups all-purpose flour
1 cup granulated sugar
1 cup light or dark brown sugar
1.5 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
0.5 teaspoon nutmeg
1 cup canola or vegetable oil
0.5 cup unsalted butter, melted
4 large eggs, room temperature
1 tablespoon vanilla extract
3 cups grated carrots
1 cup chopped walnuts or pecans
2 batches cream cheese frosting

Equipment

oven8-inch cake pansparchment paperwhiskelectric mixer or stand mixerspatulatoothpickcooling rackserving platterknifecream cheese frostingpiping bagWilton 8B tip