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Carrot Cake

A delicious, moist carrot cake with cream cheese frosting, perfect for celebrations or tea time.
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Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings: 16
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups granulated sugar
  • 1.5 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 2.25 cups all-purpose flour
  • 1.5 teaspoons baking soda
  • 1 teaspoons baking powder
  • 0.5 teaspoons kosher salt
  • 0.25 teaspoons ginger
  • 0.25 teaspoons ground cloves
  • 0.5 teaspoons nutmeg
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots or finely shredded
  • 1 cups chopped pecans
  • 0.5 cups unsalted butter softened
  • 2 packages cream cheese softened (8 oz each)
  • 1 tablespoon vanilla extract
  • 4.5 cups powdered sugar
  • 1 tablespoon milk

Method
 

Preparation Steps
  1. Mix sugar, oil, vanilla, and eggs. Add flour, baking soda, baking powder, salt, ginger, cloves, nutmeg, and cinnamon. Beat for 2 minutes until fully combined and fluffy.
  2. Fold in carrots and chopped nuts.
  3. Preheat oven to 350 degrees. Pour batter into well greased and floured 9-inch cake pans. Bake for 38 minutes. Cool in pans on wire rack for 10 minutes, then remove from pans and cool completely.
  4. When cake is cooled, cream together butter and cream cheese (about 3 minutes). Add vanilla, powdered sugar and milk, mix well. Spread over cake and enjoy!

Notes

This carrot cake is perfect for any celebration, moist and flavorful with a rich cream cheese frosting.