Ingredients
Units
Scale
- 2 cups AP flour
- 1 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon Saigon cinnamon
- 1/2 teaspoon grated nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 lb. (3 cups) grated carrots
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup vegetable oil
- 1/2 cup toasted pecans, chopped
For the Frosting:
- 8 ounces store-bought vanilla frosting
- 4 ounces cream cheese
- 1/4 cup toasted pecans, chopped
Instructions
- Preheat oven to 350 degrees F. Grease a 9-inch loaf pan then line it with parchment paper. Set aside.
- In a large bowl, whisk together sugars then add eggs and whisk until combined. Add the oil and whisk again until incorporated. The batter should be smooth.
- Add flour, baking powder, baking soda, salt, and spices. Stir to combine.
- Fold the carrots into the batter and add the toasted pecans.
- Pour the batter into the prepared loaf pan and bake for 45 minutes or until cake tester comes out clean.
- Let the loaf cool slightly before carefully lifting from the pan, using the sides of the parchment paper to transfer it to a wire rack.
- In a small bowl, whisk together vanilla frosting and cream cheese until smooth and fluffy.
- Spread the carrot cake with the frosting and top with toasted pecans. Serve & Enjoy!
Notes
To store, leave the cake on the parchment that you baked it in. Simply wrap it in cling film and store in the refrigerator. Take the cake out for about 15 minutes before serving to get the chill out.
The cake should keep for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
