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Classic Carrot Cake with Fluffy Cream Cheese Frosting

Carrot cake, that 1970s favorite, has a new audience at luxe restaurants like Manhattan's Le Bernardin. At the Urban Farmer in Portland, Oregon, pastry chef Jodi Elliot prepares the ultimate version: moist and not too sweet.More Terrific Cakes
590
1,826
266
3 hr 30 min
TOTAL TIME
1337
CALORIES
$1.77
PER SERVING
Classic Carrot Cake with Fluffy Cream Cheese Frosting
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Ingredients
16 INGREDIENTS
8 SERVINGS
Confectioners Sugar
2 cups confectioners sugar
Vanilla Extract
1 1/2 tsp vanilla extract
Pecans
1 cup pecans
Salt
1 tsp salt
All Purpose Flour
2 cups all purpose flour
Vanilla Extract
1 tbsp vanilla extract
Cream Cheese
16 oz cream cheese
softened
Carrots
1 lb carrots
peeled and coarsely shredded
Baking Powder
2 tsp baking powder
Sugar
2 cups sugar
Vegetable Oil
1 cup vegetable oil
Baking Soda
2 tsp baking soda
Cinnamon
1 tsp cinnamon
Eggs
4 large eggs
Unsalted Butter
2 sticks unsalted butter
softened
Buttermilk
1/2 cup buttermilk
Directions
21 STEPS
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Health Info
Macros
135g
CARBS
86g
FAT
13g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
TREE NUTS
WHEAT
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Frequently Asked Questions
How do I grate the carrots for carrot cake?
What kind of frosting should I use for carrot cake?
How do I make sure my carrot cake is moist and not dry?
What other ingredients can I add to my carrot cake for more flavor and texture?
How do I store my leftover carrot cake?