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Carrot Cake with Cream Cheese Frosting and Pecan Garnish Recipe

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4.2 from 37 reviews

This classic carrot cake recipe features moist layers filled with freshly grated carrots and chopped pecans, topped with a luscious cream cheese frosting. Perfectly spiced with cinnamon and sweetened with both brown and granulated sugar, this cake is an irresistible dessert for any celebration or afternoon treat.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Ingredients

Cake Ingredients

  • 2 cups all-purpose flour (fluffed, spooned, and leveled)
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 cup dark brown sugar (packed; light brown sugar can be used)
  • ½ cup granulated sugar
  • 4 large eggs
  • 1 cup neutral oil (avocado, canola, or vegetable oil)
  • 1½ teaspoons vanilla extract
  • ½ teaspoon salt
  • 8 ounces carrots (peeled and grated, about 3 cups)
  • 1 cup pecans (chopped; optional, plus more for garnish)

Cream Cheese Frosting Ingredients

  • 8 ounces cream cheese (softened)
  • 1 stick (4 ounces) unsalted butter (softened)
  • 3 cups powdered sugar
  • ½ teaspoon vanilla extract
  • Green and orange food colorings (optional, for carrot decorations)

Instructions

  1. Prepare Cake Pans: Preheat the oven to 350°F (175°C). Lightly grease either three 6-inch round cake pans or two 8-inch round cake pans, then line the bottom with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, and ground cinnamon until evenly combined. Set aside.
  3. Combine Wet Ingredients and Sugars: In a separate mixing bowl, whisk together the brown sugar, granulated sugar, eggs, oil, vanilla extract, and salt until fully emulsified and smooth.
  4. Add Dry Ingredients and Carrots: Gently fold the flour mixture into the wet ingredients just until no visible dry flour remains. Next, fold in the grated carrots and chopped pecans (if using) carefully to avoid overmixing.
  5. Divide Batter and Bake: Evenly divide the batter among the prepared pans, gently shaking the pans to level the batter. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean or with only a few crumbs attached.
  6. Cool Cakes: Remove the cakes from the oven and allow to cool for 5 to 10 minutes in the pans. Run a paring knife around the edges to loosen, then invert the cakes onto a cooling rack to cool completely. Cakes can be wrapped and refrigerated up to 5-7 days if not using immediately.
  7. Make Cream Cheese Frosting: In a mixing bowl, beat softened cream cheese and butter on medium speed until fluffy and pale. Add vanilla extract and powdered sugar gradually, mixing first on low speed until incorporated, then increasing to medium-high until fluffy. Scrape bowl sides as needed. If frosting is too soft due to warm kitchen, refrigerate for 1-2 hours before use.
  8. Optional Colored Frosting for Decorations: Reserve about 1 tablespoon of frosting and tint with green food coloring for carrot tops. Tint another 2-3 tablespoons with orange or a blend of yellow and red food coloring for the carrot bodies. Transfer colored frostings into piping bags with optional tips and refrigerate until ready to use.
  9. Assemble the Cake: Remove parchment from cake bottoms. If the cakes are domed, level the tops with a serrated knife or cake leveler. Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting over the top. Stack the next layer and repeat. Cover the sides of the cake with remaining frosting.
  10. Decorate: Pipe small carrot shapes all over the cake using the colored frostings. Optionally, sprinkle chopped pecans around the cake base and on top for garnish.
  11. Chill and Serve: Refrigerate the assembled cake for a few hours to firm the frosting for easier slicing. Keep covered and refrigerated up to 5-7 days.

Notes

  • Fluff, spoon, and level flour to ensure accurate measurement and avoid dense cake.
  • Light or dark brown sugar can be used; dark adds a richer molasses flavor.
  • Neutral oils like avocado, canola, or vegetable oil allow the carrot flavor and spices to shine.
  • Ensure grated carrots are packed to measure 8 ounces (about 3 cups).
  • If kitchen is warm, chill cream cheese frosting before piping to prevent it from being too soft.
  • Use parchment paper on cake pans for easy removal and perfect cake bottoms.
  • For flat layers, trim domed tops with a serrated knife before stacking.
  • Colored frostings for carrot decorations are optional but add a fun, festive look.
  • Store finished cake covered in the fridge for freshness up to 5-7 days.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/carrot-cake-with-cream-cheese-frosting-and-pecan-garnish-recipe/