There are some recipes that are better unfooled around with. This Classic Carrot Cake Recipe is perfect just the way it is! Moist, Flavorful, and Delicious!
Something about a slice of spicey, moist cake with that decadent cream cheese frosting that gets you every time! This Classic Carrot Cake Recipe has the perfect balance of spice, sweetness, and creaminess that will have you going back for another piece!
To make this cake you need…
- vegetable oil
- baking soda
- walnuts or pecans
- cream cheese frosting
Preheat your oven to 350 degrees Fahrenheit and prepare your pans. You can bake this in any type of pan you choose. I prefer 9 inch round cake pans or a 13×9 cake pan.
In a large bowl, beat granulated sugar, oil, and eggs with an electric mixer at a low speed for about 30 seconds or until blended.
Add flour, cinnamon, baking soda, 1 teaspoon vanilla, and the salt; beat on low speed for 1 minute. Stir in carrots and nuts. Pour into pan(s).
- 13×9-inch pan – 40 to 45 minutes,
- round pans – 30 to 35 minutes
- Cupcake– 20 to 25 minutes
As with any cake bake for the listed time or until a toothpick inserted in the center comes out clean. Cool completely, about 1 hour.
This cake turns out just as amazing if you substitute your favorite gluten-free flour blend in place of the all-purpose flour. I use King Arthur Gluten-Free Flour Blend in many of my gluten-free recipes.
Both of these recipes are simple and make plenty of frosting for this cake.
Store any uneaten cake in an airtight container or cake plate in the fridge for up to 5 days.
Classic Carrot Cake
- Heat oven to 350°F. Grease bottom and sides of one 13×9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour.
- In a large bowl, beat granulated sugar, oil, and eggs with an electric mixer at a low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla, and the salt; beat on low speed for 1 minute. Stir in carrots and nuts. Pour into pan(s).
- Bake 13×9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Cool rectangle in pan on a cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- Frost 13×9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake and top with additional chopped nuts, if desired. Store in refrigerator.
- Substitute a gluten-free flour mix for the all-purpose flour.
- Use a dairy-free frosting.