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Baking & Dessert · Dessert

Carrot Cake

Chef Biscuit

A moist, warmly spiced carrot cake topped with cream cheese frosting.

Prep time
20 minutes
Cook time
35 minutes
Total time
55 minutes
Servings
8
Chef Biscuit presenting Carrot Cake

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 cups finely grated carrots

For the Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Directions

  1. Preheat the oven to 350°F and grease two 9-inch round cake pans.
  2. Whisk together the flour, baking soda, cinnamon, and salt in a medium bowl.
  3. In a large bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla until smooth.
  4. Gradually stir the dry ingredients into the wet ingredients until just combined.
  5. Fold the grated carrots into the batter.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30–35 minutes, until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
  8. Beat the cream cheese and butter together until smooth. Gradually mix in the powdered sugar and vanilla until fluffy.
  9. Place one cake layer on a serving plate and spread a thick layer of cream cheese frosting over the top.
  10. Add the second cake layer and cover the top and sides with the remaining cream cheese frosting.
  11. Slice and serve.