Classic Carrot Cake

Classic Carrot Cake


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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This Classic Carrot Cake is surprisingly easy to make.

  • Cake
  • 2 Cups Unbleached Flour
  • 1 1/2 Cups Sugar
  • 1 1/2 Teaspoons Baking Soda
  • 2 Teaspoons Pumpkin Pie Spice
  • 1/4 Teaspoon Kosher Salt
  • 3 Large Eggs (Room Temperature)
  • 1/4 Cup Olive Oil
  • 1/4 Cup Buttermilk
  • 3 Teaspoons Vanilla Extract
  • 2 Large Carrots (Peeled And Coarsely Grated)
  • 1 Cup Finely Chopped Pecans
  • Cream Cheese Frosting
  • 16 Ounces Full Fat Cream Cheese (Softened)
  • 1 Cup Unsalted Butter (Softened)
  • 6 Cups Powdered Sugar
  • 2 Teaspoons Vanilla Extract
  • 1/2 Cup Slivered Almonds (Optional)
  • Orange And Green Cookie Icing For Carrots (Optional)
  1. Preheat oven to 350 degrees.
  2. Grease and flour two 8-inch cake pans. Set aside.
  3. In large-size bowl combine flour, sugar, baking soda, pumpkin pie spice, and kosher salt.
  4. In medium-size bowl whisk together eggs, oil, buttermilk, and vanilla.
  5. Add egg mixture into flour mixture. Stir just until combined. Fold in grated carrots and 1 cup chopped nuts. Divide batter evenly between prepared pans.
  6. Place in oven 30 to 35 minutes until toothpick comes out clean. Remove from oven and cool in pan for 15 minutes. Remove from pans and cool completely.
  7. Arrange 1 layer on cake plate. Spread 1 cup frosting on top. Top with second layer. Frost top and sides of cake with remaining frosting. Decorate sides of cake with slivered almonds. Pipe on carrots if you wish.
  8. To make frosting: In large-size bowl beat cream cheese and butter until smooth and creamy. Gradually beat in powdered sugar and vanilla. Add a splash of milk or a bit more powdered sugar for desired consistency.
  9. Makes 1 Cake
  10. Serves 10
  11. Prep Time: 20 Minutes Cook Time: 35 Minutes Total Time: 55 Minutes
  12. "Work With What You Got!"
  13. ©Tiny New York Kitchen © 2020 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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