This is the most Perfect Carrot Cake you’ll ever sink your teeth into. Moist, decadent, and simple to make!
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Last month my sister-n-law and I decided that it would be great if our family spent more time together. We live within 20 minutes of each other, and only see each other on holidays. We are too close in proximity to be seeing each other only a few times a year. So we talked about getting together once a month and doing dinner. Our first get-to-together just so happened to be to celebrate my mother-n-law’s birthday.
I found out that her favorite cake was carrot cake, so I set out a search online for carrot cake. Y’all know, because I’ve mentioned it before, I’m not a baker. I love to bake, but most things don’t turn out to perfection. And with my OCD, I really strive for perfection. Anyways. I’m just a home cook who turned a passion into a full-time career. I hope that over time my baking skills end up being above average.
I searched high and low all over for a carrot cake recipe that I felt like would be perfection. I read over no less than a hundred or so recipes. Just type in carrot cake on Pinterest and see what comes back. No, really, head over and type it in. I’ll wait……….
See my job wasn’t easy, and that was just Pinterest alone. I also did a Google search, just because. How did I choose the one I did? The answer is easy really, I chose this one because it was simple. It didn’t require fussy ingredients. There weren’t thirty different steps, and it wasn’t decorated to the nines. It seemed like something that I could make without any complications.
I am so glad that I chose this one because the family raved about it. There was only one slice left! And it may have been mentioned, from a lover of carrot cake, that this was the best that she had ever eaten! I will agree. 🙂 Although, to be honest, I have never even had carrot cake before. I know, shocker. This carrot cake was pretty dang awesome though.
Perfect Carrot Cake
- 1 lb . carrots grated
- 1 1/2 cups plus 2 Tbsp. canola oil
- 1 cup sugar
- 1 cup brown sugar
- 6 eggs
- 1 Tbsp . vanilla
- 3 1/4 cups flour
- 1 Tbsp . cinnamon
- 2 tsp . baking soda
- 2 tsp . salt
- 1 tsp . baking powder
- 1/2 tsp . ground nutmeg
- 1/4 tsp . ground cloves
- 3 cream cheese 8 oz., room temperature
- 2 sticks butter room temperature
- 1 Tbsp . vanilla
- 1/2 tsp . salt
- 6 cups powdered sugar
Preheat oven to 350 degrees.
Grease and flour 3 8 inch cake pans. Set aside.
In a large bowl, mix together oil and sugars until smooth.
Beat in eggs, one at a time, and then the vanilla. Beat until smooth.
In a separate bowl mix flour, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.
Add the dry ingredients to the wet, slowly making sure it's fully incorporated before adding more.
Once all the dry ingredients are added and fully incorporated, fold in your carrots carefully.
Divide the batter among the three 8 inch cake pans, and bake for 25 to 30 minutes or until a tooth pick inserted in the center comes out clean.
When the cake is done, remove the pans from the oven and place on a cooling rack until completely cooled.
Remove the cake from the pans and get ready to make the frosting!
In a large bowl beat together the cream cheese and the butter until incorporated.
Beat in the vanilla and salt.
Slowly add the powdered sugar until you've added it all. Beat until fluffy.
Frost the cakes - and enjoy your yummy creation! 🙂
- Prepworks by Progressive Snap Fit Measuring Spoons – Set of 5
- Hudson Essentials Stainless Steel Measuring Cups Set – 6 Piece stackable with spout
- Pyrex 3 – Piece Glass Measuring Cup Set
- Set of 4 – Whisk and Spatula Set
- Set of Two Cooling Racks
- Sunbeam 2379 Mixmaster 300-Watt 12-Speed Stand Mixer with Stainless-Steel Bowl – The one I use belonged to my great-grandmother!
- Utopia Kitchen Grater
- Wilton Round Cake Pan 8 inch by 3 inch
- Wilton 8 inch cake rounds
- 3 Pcs Off Set Spatula Set