We serve a lot of carrot cake with cream cheese frosting. People love the moist cake with the creamy frosting—and, from our informal polling, our customers prefer their carrot cake without raisins or nuts and with lots of cream cheese frosting!
Recipe information
Yield
Makes a double-layer 9-inch round cake, one 9 by 13-inch cake, or 24 cupcakes
Ingredients
1
2
1
1
1
1
1
1
1
1
1
4
Need to make a substitution?
Preparation
Step 1
1 Preheat the oven to 350°F. Grease two 9-inch round pans or one 9 by 13-inch pan or with cooking spray or oil. In addition, you can also place a cut-out parchment circle on the bottom of the pan.
Step 2
2 Grate the carrots with a grater (the old-school way!) or a food processor. I prefer medium-grated carrots—not too big, not too fine.
Step 3
3 In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt, confectioner's sugar, and brown sugar. Stir in the oil and eggs, then the carrots.
Step 4
4 Pour the batter into the prepared pan and bake for 30 to 40 minutes, or until a toothpick comes out clean.
Step 5
5 Cool completely, then frost cream cheese frosting.