Carrot Cake Recipe
Prep Time:
15 minutes
Cook Time:
40 minutes
Servings:
12 servings
Ingredients
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 ounces shredded carrots
  • 4 eggs
  • ¾ cup canola oil
  • 1 stick of unsalted butter
  • 8 ounces cream cheese
  • 2 teaspoon vanilla extract
  • 4 cups powdered sugar
Directions
  1. Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 baking dish with nonstick cooking spray.
  2. In a large bowl, add 2 cups all-purpose flour, 2 cups sugar, 1 teaspoon ground cinnamon, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Whisk until combined.
  3. In the bowl of a stand mixer, add 8 ounces of shredded carrots, 4 eggs, and ¾ cup canola oil. Mix until combined.
  4. With the stand mixer on low, slowly add dry ingredients to the wet ingredients until all have been combined.
  5. Pour the batter into the prepared baking dish and bake for 40 minutes. Remove from oven and allow it to cool.
  6. In the meantime, make the cream cheese frosting by adding 1 stick of unsalted butter and 8 ounces of cream cheese to the bowl of a stand mixer. Cream until smooth. Then, add 2 teaspoons of vanilla extract and 4 cups of powdered sugar slowly. Mix until combined.
  7. When the cake is completely cool, frost with cream cheese frosting.