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Carrot Cake Recipe

Perfect for Easter, this Carrot Cake Recipe is covered with thick cream cheese frosting. Spicy, moist, soft, and delicious it'll be your new favorite cake!
Prep Time 1 hr 15 mins
Cook Time 25 mins
Total Time 1 hr 40 mins
Course Dessert
Cuisine American
Servings 14 servings
Calories 541 kcal

Ingredients
  

  • 2 cups milk
  • 2 teaspoons white vinegar
  • 1 1/2 cups granulated sugar
  • 2 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • pinch salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 4 teaspoons vanilla extract
  • 2/3 cup canola oil or vegetable oil/grapeseed oil
  • 3 cups grated carrot
  • 1 recipe cream cheese frosting

Instructions
 

  • Preheat oven to 350°F (176°C). Line three 8 or 9-inch round cake pans with parchment paper then grease with cooking spray. Set aside.
  • Measure out milk then stir in white vinegar. Set aside.
  • In a separate large bowl, measure out and whisk together dry ingredients then create a well in the center. In the middle of the well, pour in the milk-white vinegar mixture, oil, and vanilla. Stir until just incorporated and then stir in grated carrots.
  • Divide the batter evenly between cake pans. Smooth the tops then bake for 15-20 minutes or until set.
  • Cool the cakes in their pans until just warm. Flip the cakes over onto cooling racks, remove the parchment paper and cool completely.
  • While the cakes are cooling, make the cream cheese frosting.
  • Use a serrated knife to level off the tops of the cakes (if desired). Stack carrot cakes with frosting in between. With remaining cream cheese frosting, cover the sides and top.
  • Decorate with chopped nuts, shredded coconut or colored frosting carrots.

Nutrition

Calories: 541kcal
Keyword best carrot cake recipe, carrot cake, carrot cake recipe
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