The BEST Carrot Cake Recipe

50 mins
Serves 12
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Directions

  1. 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.
  2. 2Preheat 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.
  3. 3Preheat 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.
  4. 4In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. 5In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
  6. 6In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
  7. 7Add canola oil and melted butter; stir well using an electric mixer or stand mixer.
  8. 8Add canola oil and melted butter; stir well using an electric mixer or stand mixer.
  9. 9Add canola oil and melted butter; stir well using an electric mixer or stand mixer.
  10. 10Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  11. 11Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  12. 12Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  13. 13Stir in carrots and nuts (if using) until well combined.
  14. 14Stir in carrots and nuts (if using) until well combined.
  15. 15Stir in carrots and nuts (if using) until well combined.
  16. 16Divide 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.
  17. 17Divide 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.
  18. 18Divide 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.
  19. 19Let cakes cool in pans for 10 minutes, then run a knife around edges and invert onto cooling racks to cool completely.
  20. 20Let cakes cool in pans for 10 minutes, then run a knife around edges and invert onto cooling racks to cool completely.
  21. 21Let cakes cool in pans for 10 minutes, then run a knife around edges and invert onto cooling racks to cool completely.
  22. 22Once cool, frost the cakes with cream cheese frosting. A crumb coat is recommended before final frosting.
  23. 23Once cool, frost the cakes with cream cheese frosting. A crumb coat is recommended before final frosting.
  24. 24Once cool, frost the cakes with cream cheese frosting. A crumb coat is recommended before final frosting.

Ingredients

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

Equipment

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