Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp fine salt
- 2 tsp ground cinnamon, 1 tsp ground ginger, 1/4 tsp nutmeg, pinch cloves
- 1 cup (240 ml) neutral oil
- 4 large eggs, room temp
- 1 cup (200 g) light brown sugar + 3/4 cup (150 g) granulated sugar
- 2 tsp vanilla extract
- 3 cups (300 g) finely grated carrots
- 1 cup (100 g) toasted pecans, chopped, plus extra for garnish
- Frosting: 16 oz (454 g) cream cheese, 1/2 cup (113 g) butter, 4 cups (480 g) powdered sugar, 2 tsp vanilla bean paste, 1 tsp lemon juice, pinch salt, 1–2 tbsp cream
Do This
- 1. Heat oven to 350°F (177°C). Grease and line two 9-inch round pans with parchment.
- 2. Toast pecans on a sheet pan, 6–8 minutes; cool and chop.
- 3. Whisk dry: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves.
- 4. Whisk wet: oil, eggs, both sugars, vanilla until smooth.
- 5. Fold dry into wet just combined; fold in carrots and pecans.
- 6. Divide batter between pans; bake 30–35 minutes until a toothpick comes out with a few moist crumbs. Cool 10 minutes, then fully on racks.
- 7. Beat frosting; crumb-coat, chill 15 minutes, then finish frosting. Garnish with toasted pecans; slice.
Why You’ll Love This Recipe
- Deeply moist crumb from finely grated carrots and oil, with lots of cozy spice.
- Toasted pecans add buttery crunch that balances the tender cake.
- Tangy vanilla-bean cream cheese frosting with visible specks and a clean finish.
- Foolproof method, pantry-friendly ingredients, and make-ahead friendly.
Grocery List
- Produce: 1 1/2 lbs carrots (for 3 cups grated), 1 lemon (for juice, optional garnish), extra carrot for ribbons (optional)
- Dairy: Cream cheese, unsalted butter, heavy cream (or milk)
- Pantry: All-purpose flour, light brown sugar, granulated sugar, confectioners’ sugar, pecans, neutral oil, vanilla extract, vanilla bean paste, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, fine sea salt, nonstick spray or extra butter for pans, parchment
Full Ingredients
Carrot Cake Layers
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- Pinch ground cloves
- 1 cup (240 ml) neutral oil (such as canola or grapeseed)
- 4 large eggs, at room temperature
- 1 cup (200 g) light brown sugar, packed
- 3/4 cup (150 g) granulated sugar
- 2 tsp vanilla extract
- 3 cups (300 g) finely grated carrots (avoid pre-shredded)
- 1 cup (100 g) pecans, toasted and chopped
Tangy Vanilla-Bean Cream Cheese Frosting
- 16 oz (454 g) full-fat cream cheese, softened
- 1/2 cup (113 g) unsalted butter, softened
- 4 cups (480 g) confectioners’ sugar, sifted
- 2 tsp vanilla bean paste (or seeds from 1 vanilla bean)
- 1 tsp fresh lemon juice
- 1/8 tsp fine sea salt
- 1–2 tbsp heavy cream (as needed for spreadable consistency)
To Finish
- 1/2 cup (50 g) extra toasted pecans, chopped, for garnish
- Optional: thin carrot ribbons for decor
Step-by-Step Instructions
Step 1: Prep the pans and preheat
Heat the oven to 350°F (177°C) with a rack in the center. Grease two 9-inch round cake pans, line the bottoms with parchment rounds, then lightly grease the parchment. This ensures easy release and intact layers.
Step 2: Toast the pecans
Spread pecans on a small baking sheet and toast for 6–8 minutes, until fragrant and a shade darker. Cool completely, then chop. Measure 1 cup (100 g) for the batter and reserve an additional 1/2 cup (50 g) for garnish.
Step 3: Mix the dry ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined and lump-free. Set aside.
Step 4: Whisk the wet ingredients
In a separate large bowl, whisk the oil, eggs, brown sugar, granulated sugar, and vanilla until smooth and slightly thickened, 30–45 seconds. The mixture should look glossy and cohesive.
Step 5: Combine, then fold in carrots and pecans
Add the dry ingredients to the wet and stir gently until no streaks of flour remain. Fold in the finely grated carrots and 1 cup chopped toasted pecans. Do not overmix; stop as soon as everything is evenly distributed.
Step 6: Bake the layers
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30–35 minutes, rotating once, until the cakes are set and a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pans for 10 minutes, then invert onto wire racks, peel off parchment, and cool completely, 45–60 minutes.
Step 7: Make the frosting
Beat the cream cheese and butter together on medium speed until perfectly smooth and fluffy, 2–3 minutes. Gradually add sifted confectioners’ sugar, mixing on low until incorporated. Beat in vanilla bean paste, lemon juice, and salt. Add 1–2 tbsp cream as needed for a soft, spreadable frosting. Beat 30 seconds more to aerate.
Step 8: Assemble and finish
Place one cake layer on a serving plate. Spread about 1 cup frosting on top. Set the second layer on, then spread a thin crumb coat over the top and sides. Chill 15 minutes to set. Apply the remaining frosting in swoops. Garnish the top edge with reserved toasted pecans and, if you like, a few carrot ribbons. Slice with a warm, thin knife for clean cuts.
Pro Tips
- Finely grate carrots on the small holes of a box grater for the most tender, moist crumb.
- Weigh flour if possible to avoid a dense cake; 250 g is the sweet spot for two 9-inch layers.
- Room-temperature eggs and softened dairy help the batter emulsify and the frosting turn silky.
- Toast the pecans to bring out buttery depth that stands up to warm spices.
- For sharp slices, chill the frosted cake 20 minutes, then slice with a hot, dry knife.
Variations
- 9×13 Pan: Bake in a greased and parchment-lined 9×13-inch pan at 350°F (177°C) for 35–40 minutes. Frost the top only.
- Cupcakes: Fill 24 liners two-thirds full; bake 18–22 minutes. Pipe frosting on once cool.
- Pineapple-Coconut Twist: Fold in 1/2 cup drained crushed pineapple and 1/2 cup unsweetened coconut; reduce oil to 3/4 cup to balance moisture.
Storage & Make-Ahead
Store the frosted cake covered in the refrigerator for up to 5 days; bring to room temperature for 20–30 minutes before serving for the best texture and flavor. Unfrosted cake layers can be wrapped well and frozen up to 2 months; thaw, still wrapped, at room temperature. Frosting keeps refrigerated up to 1 week; rewhip briefly before using. Leftover slices can be wrapped and refrigerated 3–4 days.
Nutrition (per serving)
Approximate for 1 of 12 servings: 650 calories; 36 g fat; 76 g carbohydrates; 3 g fiber; 53 g sugars; 7 g protein; 420 mg sodium.
