Yields:
8 Servings
Difficulty: Difficult
Prep Time: 35 Mins
Cook Time:
35 Mins
Total Time:
1 Hr 10 Mins
The roots of carrot cake can be traced back to Europe in the Middle Ages when sugar and sweeteners were scarce and expensive. People turned to naturally sweet vegetables like carrots to add sweetness to their cakes. Carrots also provided moisture to cakes, keeping them fresh for longer.
Ingredients
Adjust Servings
- For the Cream Cheese Frosting:
- For Garnish:
Instructions
-
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans or line them with parchment paper for easy removal.
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In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg, stirring until thoroughly blended.
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In another bowl, whisk together the canola oil, eggs, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients and stir until the batter is smooth. Fold in the grated carrots and chopped pecans until evenly distributed in the batter.
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Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
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Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
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In a mixing bowl, beat the softened cream cheese and butter until creamy and well combined. Gradually add the powdered sugar and vanilla extract, and continue to beat until the frosting is smooth and fluffy.
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Once the cakes have cooled, spread a layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.
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Garnish the cake with chopped pecans, additional chopped nuts and decorative carrot decorations. Slice and serve your delicious homemade carrot cake. Enjoy!
