Description
Classic carrot cake layered with cream cheese whipped frosting, warm cinnamon spice, fresh carrots, toasted pecans, and bright orange zest.
Ingredients
Scale
- 2 cups all-purpose flour
- 2/3 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 2/3 teaspoon salt
- 2/3 teaspoon ground cinnamon
- 1 cup vegetable oil
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 3 large eggs
- 2 cups finely grated carrots
- 1/3 cup chopped pecans or walnuts
- Zest of 1 medium orange
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup cold heavy whipping cream
Instructions
- Preheat oven to 310°F and prepare two 8-inch round pans with parchment paper.
- Whisk flour, baking soda, baking powder, salt, and cinnamon in a large bowl.
- Beat eggs with granulated and brown sugar, then add oil and mix until smooth.
- Fold dry ingredients into wet mixture until just combined.
- Stir in grated carrots, chopped nuts, and orange zest.
- Divide batter evenly between prepared pans.
- Bake 35 to 40 minutes until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Beat cold heavy cream with powdered sugar until stiff peaks form.
- Beat softened cream cheese separately until smooth.
- Fold whipped cream into cream cheese until fully combined.
- Spread frosting between layers and over top and sides of cake.
Notes
- Allow cake layers to cool completely before frosting.
- Lightly toast nuts for deeper flavor.
- Substitute softened butter for heavy cream for thicker frosting variation.
- Store covered in refrigerator up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 36
- Sodium: 320
- Fat: 28
- Saturated Fat: 10
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 2
- Protein: 6
- Cholesterol: 75