carrot cake


This super simple carrot cake recipe is perfectly moist and flavorful and frosted with a classic cream cheese frosting!

canola oil granulated sugar brown sugar eggs sour cream AP flour baking powder baking soda salt cinnamon shredded carrots chopped pecans lemon zest + juice



unsalted butter cream cheese powdered sugar vanilla bean paste salt


STEP 1: Whisk together flour, baking powder, baking soda, salt & cinnamon. Whisk together oil & sugars, then add eggs & sour cream & mix.

STEP 2: Fold in the dry ingredients, then add shredded carrots, chopped pecans, lemon zest & juice & fold them in.

STEP 3: Distribute the batter between in two 8-inch cake pans & bake at 350F for 40 minutes. Remove from the oven & allow to cool before frosting.

STEP 4: Beat butter, cream cheese & vanilla. Add salt & powdered sugar & mix until sugar is fully dissolved.

STEP 5: Use 1/3 of the frosting to frost the 1st layer. Place 2nd layer on top & refrigerate for 30 minutes. Spread frosting around the cake & refrigerate for another 30 minutes.

STEP 6: Spread the rest of the buttercream on top of the cake & top with chopped nuts!

Click the link below for the full recipe!