Delicious Homemade Carrot Cake Recipe

This recipe makes a really yummy carrot cake. It's moist, has two layers, and is filled with tasty spices. The frosting is made with cream cheese and can be piped on the cake. My family loves it and always asks for it during Easter, family get-togethers, and birthdays.

If you're looking for a great Easter dessert or your husband loves carrot cake for his birthday, this recipe has got you covered. It's easy to make, even for beginners. The cream cheese frosting only needs five ingredients and is thick enough for piping edges if you want. This homemade carrot cake is sure to be a big hit at your holiday party.

HOW TO MAKE CARROT CAKE:

FOR THE CARROT CAKE:

First, grate your carrots and chop your pecans.
In a medium bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a big mixing bowl, whisk together the oil, eggs, and vanilla extract.
Add the dry ingredients to the wet ones in three parts, stirring with a spoon until just combined.
Stir in the carrots and pecans until mixed.
Divide the batter into two greased and floured cake pans.
Bake until a toothpick inserted in the center comes out clean.
Remove from the oven and cool for about 30 minutes before flipping the cakes.
Let them fully cool before adding icing.

FOR THE CREAM CHEESE FROSTING:

Use a stand mixer with a paddle attachment on medium speed. Beat cream cheese and butter until it's smooth, creamy, and without lumps. Add salt and vanilla extract, and keep beating until everything is mixed. Gradually add powdered sugar one cup at a time while still beating.

Now, put one of the cooled carrot cake layers on the serving platter or cake stand. Use a little less than 3/4 cup of frosting on the bottom layer, spreading it evenly. Add the second layer and spread 1 cup on top. Use about 1 cup on the sides, saving the rest for piping the edge if you want. Carefully press nuts onto the side of the cake. Refrigerate until ready to serve.

HELPFUL TIPS FOR MAKING THIS CARROT CAKE RECIPE:

Grate the carrots using a box grater or a food processor. I prefer the small end of a box grater for carrot cake.
Grease and flour the cake pans well to avoid sticking. I recommend Baker’s Joy for great results.
Bring the eggs to room temperature before making the cake.
Stir the cake batter with a spoon; don't over-mix, just mix until combined.
Check for doneness at 30 minutes; avoid over-baking.
Soften the butter and cream cheese before making the cream cheese frosting.
A hand mixer on medium speed works well for the frosting too.
Use a cake stand with a lip to catch falling pecans while pressing them on the sides.
Store covered in the fridge for 5-7 days; use plastic wrap to prevent drying out.

HOW TO FREEZE CARROT CAKE:

For Cake Layers Only:

Wrap each cake layer in plastic wrap separately.
Put them carefully in a big zipper freezer bag.
Store it in the freezer in a safe spot to avoid squashing.
The cake stays yummy for about 3 months.
To thaw, take it out a couple of hours before you want to use it. Remove it from the freezer bag to prevent condensation between the bag and the cake. Once it's almost completely thawed, carefully take off the plastic wrap.

For Whole Carrot Cake with Frosting:

Put the unfrosted cake in the freezer for at least two hours or until the outside is frozen.
Wrap it twice in plastic wrap and then in a single layer of heavy-duty aluminum foil.
If you can, put it in a box and keep it in the freezer for up to four months.
Thaw it in the refrigerator overnight.