American Carrot Cake Recipe

Name: American Carrot Cake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: One 9x13-inch cake or two 9-inch round layers
Cuisine: American
Ingredients: 2 cups (250g) all-purpose flour; 2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1 cup (200g) granulated sugar; 1 cup (200g) packed light brown sugar; 1 cup (240ml) vegetable oil; 4 large eggs, room temperature; 2 teaspoons vanilla extract; 3 cups (300g) finely grated carrots (about 5-6 medium carrots); 1 cup (120g) chopped walnuts or pecans (optional); 1/2 cup (80g) raisins (optional)

American · Dessert · 60 min total

American Carrot Cake recipe videos

A classic moist and spiced carrot cake with a rich cream cheese frosting, perfect for celebrations or a comforting dessert.

25
min prep

35
min cook

12
servings

580
kcal/serving

Ingredients

2 cups (250g) all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup (200g) granulated sugar
1 cup (200g) packed light brown sugar
1 cup (240ml) vegetable oil
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups (300g) finely grated carrots (about 5-6 medium carrots)
1 cup (120g) chopped walnuts or pecans (optional)
1/2 cup (80g) raisins (optional)

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch pan or two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large bowl, whisk together granulated sugar, brown sugar, and oil until well combined. Add eggs one at a time, whisking well after each. Stir in vanilla.
Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in grated carrots, and nuts and raisins if using.
Pour batter into prepared pan(s). Bake for 30-35 minutes (9x13) or 25-30 minutes (rounds), or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then turn out onto wire rack to cool completely.
For frosting: Beat 8 oz (226g) cream cheese (softened) and 1/2 cup (113g) unsalted butter (softened) until smooth. Gradually add 4 cups (480g) powdered sugar, beating until fluffy. Stir in 1 teaspoon vanilla extract.
Frost cooled cake. If using round layers, spread frosting between layers and over top and sides. Store in refrigerator.

Tips

For best flavor, refrigerate the frosted cake overnight before serving.
Toast nuts before adding for extra flavor.
Grate carrots finely for a moist texture.
Let cream cheese and butter come to room temperature for smooth frosting.

More about American Carrot Cake →

AI estimate may be inaccurate · Terms