An incredibly moist and flavorful carrot cake with luscious cream cheese frosting, perfect for celebrations or everyday indulgence. This fool-proof recipe will become a family favorite.
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients:
In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Prepare Wet Ingredients:
In a separate large bowl, beat together oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
Combine Wet and Dry:
Gradually add dry ingredients to the wet, mixing just until combined. Stir in the grated carrots.
Bake the Cake:
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Frosting:
Prepare the Frosting:
In a medium bowl, beat together cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
Frost the Cake:
Place one cake layer on a serving platter. Spread frosting over the top. Add the second layer and frost the top and sides of the cake. To make a taller 3-layer cake double the recipe.
Cut into slices and serve. Enjoy!
Notes
Make sure the cream cheese and butter are at room temperature for the frosting to ensure a smooth and creamy texture.
If using a Bundt pan or making cupcakes, adjust baking times accordingly.
For a tropical twist, add crushed pineapple or coconut flakes to the batter.
See "Substitutions and Variations" section for vegan, gluten-free, or nut-free options.