A wonderfully moist, perfectly spiced carrot cake recipe. This cake is surprisingly simple to make and includes a step-by-step video for no-fail results every time. Top everything off with my simple cream cheese frosting for what truly might be the perfect cake.
Keyword carrot cake, classic carrot cake, moist cake, the best carrot cake
Combine butter and cream cheese in a large bowl and use an electric mixer to beat until creamy, well-combined, and lump-free.
Add vanilla extract and sprinkle salt into the bowl and stir well to combine.
With mixer on low, gradually add powdered sugar until ingredients are completely combined (be sure to scrape the sides and bottom of the bowl with a spatula).
Once your cake has cooled completely, cover with frosting.
*Either light or dark brown sugar will work fine, dark brown sugar will make your cake slightly more moist and rich, but light brown sugar works perfectly if you don't have dark on hand.**For me, this usually requires about 4 large carrots. I always peel my carrots before grating. Make sure to use the small shred of your box grater. Another way I like to prepare my carrots is to use the "shred" setting on my food processor and then switch to the blade and briefly pulse the carrots so that you have fine pieces of carrot (don't over-do it though, or you'll have carrot juice!). Whatever you do, don't use store-bought "matchstick" carrots, they're not nearly thin enough!***A single batch of my cream cheese frosting recipe will cover this cake, but because I like a lot of frosting and will usually pipe decoration on the top of the cake, I generally increase the recipe by 50% or even double it.****You can use 9" cake pans instead, but the carrot cake will need to bake for less time, likely around 30-35 minutes.
Serving: 1slice (calories calculated with frosting but without optional nuts) | Calories: 765kcal
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