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Carrot Cake

Course Dessert
Cuisine American
Keyword autumn, cake, carrot, carrot cake, dessert, fall
Prep Time 15 minutes
Cook Time 40 minutes

Ingredients

  • 5 cups flour
  • 4 tsp baking powder
  • 2 tsp baking soda
  • 3 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 8 eggs room temperature
  • 2 cup oil
  • 1 cup Greek yogurt
  • 3 cup brown sugar
  • 1 cup sugar
  • 2 tsp vanilla
  • 4 cups shredded carrots
  • 4 cup chopped pecans optional

Cream Cheese Icing Recipe

  • 1/2 cup butter softened
  • 1 8 oz box cream cheese
  • 1 tsp vanilla
  • 4 cups icing sugar

Instructions

  • Preheat the oven to 350 degrees.  Grease and flour two 8″ round cake pan thoroughly.
  • Grate your carrots, either using a box grater or a food processor.
  • Chop your pecans, I put mine in a freezer bag and crush them with a rolling pin.
  • In a medium bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  • Beat together eggs, oil, yogurt, brown sugar, sugar, and vanilla in a stand mixer.
  • Add the dry ingredients into the wet ingredients, just until combined
  • Add the carrots and chopped pecans just until mixed.
  • Divide the batter evenly between pans. 
  • Bake for 35-40 minutes or until a toothpick is inserted in the center and it comes out clean.
  • Cool pans on cooling racks for 30 minutes prior to inverting.  Cool completely before icing.

Cream Cheese Icing

  • In a stand mixer on medium using a paddle attachment beat butter and cream cheese until smooth, creamy, and lump-free.
  • Add vanilla extract while continuing to beat; scraping down the beater and sides of the bowl.
  • Add powdered sugar 1 cup at a time while beating; scraping down the beater and bowl a couple more times.

Assembling Cake

  • Place one of the cooled baked cake layers on a cake stand. I put a little bit of icing down so the cake doesn’t move when I’m trying to ice it.
  • Use about 1/2 cup of icing on the bottom layer and spread evenly. Now add the second layer and spread about 1/2 cup on the top and smooth out evenly.