Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Combine Wet Ingredients: In a separate bowl, whisk together the oil, brown sugar, granulated sugar, eggs, and vanilla extract.
Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. A few streaks of flour should remain.
Add Carrots and Nuts: Stir in the grated carrots and chopped pecans (if using).
Bake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
Make the Frosting:
Beat Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese together with an electric mixer until light and fluffy.
Add Powdered Sugar: Gradually add the powdered sugar, beating until smooth and creamy.
Add Vanilla and Nuts: Beat in the vanilla extract and chopped pecans (if using).
Assemble and Frost:
Place one cake layer right-side up on a serving plate.
Spread with frosting: Spread a generous layer of cream cheese frosting over the top of the first layer.
Top with second layer: Place the second cake layer upside down on top of the frosting.
Frost the top and sides: Frost the top and sides of the cake with the remaining frosting.
Decorate: Decorate with additional pecans, if desired.
Tips:
Freshly grated carrots: Use freshly grated carrots for the best flavor and moisture.
Don’t overmix: Overmixing the batter can make the cake tough.
Cool completely: Make sure the cakes are completely cool before frosting.
Variations: Add raisins or chopped walnuts to the batter. For a spice twist, add a pinch of cloves or ginger to the dry ingredients.
Enjoy your delicious homemade carrot cake!
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