Carrot Cake
Incredibly moist and spiced to perfection, this classic carrot cake is what dessert dreams are made of! Featuring an outstanding cream cheese frosting, this easy carrot cake is garnished with chopped pecans and shredded carrot for a downright decadent treat no one can resist.
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Ingredients
10
Portions
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Preparation
25 mins
40 mins
Easy
  • For the carrot cake: In a mixer, mix flour, sugar, baking soda, salt, cinnamon, cardamom, ginger, and nutmeg. Add eggs and mix with the flat beater mixer attachment. Add oil while mixing and mix thoroughly. Add pecans and shredded carrot. Mix until completely incorporated.
  • Pour carrot cake batter into two previously greased and floured cake pans and bake at 356 °F for 40 minutes.
  • For the frosting: Mix cream cheese, butter, and icing sugar with a spatula. Cream cheese and butter must be softened at room temperature to prevent any lumps.
  • Set a bit of cream cheese frosting aside. Divide frosting into two. Add orange food coloring to one half of the frosting. Add green food coloring to the remaining half of the frosting. Set aside.
  • Place one of the carrot cakes as the bottom layer. Spread a thick layer of cream cheese frosting on top. Place remaining carrot cake on top and frost.
  • Garnish carrot cake with orange and green frosting carrots, chopped pecans, and shredded carrot.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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