Description
This classic carrot cake recipe delivers moist, tender layers packed with sweet carrots and warm spices, topped with a rich and creamy homemade cream cheese frosting. Perfectly balanced with a hint of vanilla and a delightful crunch of chopped pecans, it’s an irresistible dessert for any occasion.
Ingredients
Scale
Cake Ingredients
- 2½ cups all-purpose flour
- 2½ cups sugar
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 2 tsp vanilla extract
- 4 eggs
- 1 cup vegetable or canola oil
- 3 (4-oz) jars carrot baby food (Gerber Stage 2)
Frosting Ingredients
- 1 (8-oz) package cream cheese, room temperature
- 1 stick butter, room temperature
- 2 tsp vanilla extract
- 4 cups powdered sugar
- Chopped pecans for garnish (optional)
Instructions
- Preheat and prepare pans: Preheat your oven to 350ºF (175ºC). Grease and flour three 8-inch round cake pans to prevent sticking during baking.
- Mix cake batter: In a large bowl, combine the all-purpose flour, sugar, baking soda, cinnamon, salt, vanilla extract, eggs, vegetable or canola oil, and carrot baby food. Use a hand-held mixer to blend all ingredients until the batter is smooth and well combined.
- Divide and bake: Evenly divide the batter among the three prepared cake pans. Place them in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean indicating the cakes are done.
- Cool cakes: Remove the cakes from the oven and let them cool in the pans for 5 minutes. Then carefully invert and remove them from the pans to cool completely on a wire rack.
- Prepare frosting: While the cakes cool, prepare the cream cheese frosting. In a bowl, combine the room temperature cream cheese, butter, powdered sugar, and vanilla extract. Beat with a hand-held mixer until the frosting is light, fluffy, and smooth.
- Frost the cake: Once the cakes have fully cooled, spread the cream cheese frosting evenly between the layers and over the top and sides of the cake.
- Garnish: Sprinkle chopped pecans on top of the frosting as desired to add a crunchy, nutty texture and garnish the cake.
Notes
- Ensure cakes are completely cooled before frosting to prevent the frosting from melting.
- Using carrot baby food adds moisture and sweetness naturally; alternatively, you can grate fresh carrots finely if preferred.
- This recipe yields three 8-inch cake layers; you can cut the recipe in half to make a smaller cake if desired.
- For a dairy-free version, substitute cream cheese and butter with suitable non-dairy alternatives.
- Store leftover cake refrigerated in an airtight container for up to 5 days.
