Moist Carrot Cake
Let me show you how to make the most moist carrot cake ever topped with a delicious cream cheese frosting.
Equipment
- stand mixer
- sifter
- 9 x 13 baking dish
Ingredients
CAKE
- 2 cups white granulated sugar
- 1 1/4 cups melted butter
- 4 large eggs, room temperature
- 2 cups all purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 – 2 1/2 cups shredded carrots
- 1 cup crushed pecans, DIVIDED
ICING
- 1/2 cup butter, softened
- 5 oz cream cheese, softened
- 5 cups powered sugar
- 1 tsp vanilla extract
- 1/4 cup milk
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick coating that has flour in it or grease and flour dish. Set aside.
- In the bowl of a stand mixer add melted butter and white granulated sugar. Using the mixing attachment, beat together for 1 minute. Beat in eggs one at a time, then allow to beat for 1 extra minute.
- Sift in the dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, and salt). Beat for 1 minute until combined. Add in the shredded carrots and 1/2 of the crushed pecans and beat until just combined.
- Pour mixture into prepared baking dish and bake in preheated oven for 40-45 minutes. Check cake with a toothpick in center of cake to test for doneness. Let cake cool completely.
ICING
- In a clean stand mixer, using a whisk attachment, beat together butter and cream cheese for 1 minute until fluffy on a medium high speed. Lower speed to medium and add in powdered sugar 1 cup at a time along with a drizzle of milk. At the last cup of powdered sugar and last drizzle of milk, go ahead and add the vanilla extract. Whisk once again until all combined and icing is fluffy.
- Once cake is cooled completely, ice the cake. Top with additiional pecans. Enjoy.
I only have one comment, in your video for the carrot cake you state 1 1/3 cup butter but your written instructions it indicates 1 1/4 cup butter.
It’s 1 1/4 as stated in the written instructions.