As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Home » Recipes » Sweets, Treats & Desserts » Cakes » Homemade Carrot Cake & A Collection of 50 Root Vegetable Recipes

Homemade Carrot Cake & A Collection of 50 Root Vegetable Recipes

Classic Carrot Cake has always been one of my favorite kinds of cake.

So moist and flavorful and the finish of traditional cream cheese frosting does it for me every time.

How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread

How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread

 

To begin, you’ll preheat your oven to 350 degrees.

In a bowl, combine 2 cups of all-purpose flour, 2 teaspoons each of baking soda and cinnamon, 3/4 teaspoon of fine salt and 1/2 teaspoon of nutmeg. Give those a stir with a whisk to combine them. Set the bowl aside for now.

How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread

Finely chop 2/3 of a cup of pecans. You’ll divide these when you use them, but set this aside for now.

How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread

Shred 2 cups of carrots. This took me 5 medium carrots, but will vary depending on your carrot size. Set these aside for a moment as well.

How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread

In your mixing bowl, beat together 4 eggs until frothy. Add in 2 cups of sugar, 1 teaspoon of vanilla and 1/2 cup of extra virgin olive oil. Beat these until smooth.

How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread

Fold the carrots and 1/2 cup of the chopped pecans into the cake batter. Pour the batter into a greased & floured bundt cake pan. (You could spray the pan liberally with “baking” spray that has flour already mixed in instead of greasing & flouring it by hand. That is what I did here.)

Bake this for 35-45 minutes or until it tests done with a wooden pick.

How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread

When it is done baking, place the pan on a rack and cool the cake in the pan for 10 minutes.

How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread

Then turn the cake out onto a cooling rack and cool completely.

How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread

Once the cake is completely cooled, you can frost it with the cream cheese frosting. (Recipe included in the printable below.)

How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread

Once it is frosted, sprinkle it with the remaining chopped pecans.

How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread

How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread

How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread

Enjoy!

How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread

How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread

 

50 Root Vegetable Recipes

Here is a fantastic collection of root recipes…as in made from root vegetables, like the Carrot Cake I shared above. In the collection, you will find everything from appetizers to desserts. Be sure to check them out!

Appetizers

Breakfast

Main

Sides

Carrot Slaw

Desserts

Zucchini Carrot Snack Cake

 

How to make classic Homemade Carrot Cake with Cream Cheese Frosting - from Cosmopolitan Cornbread
Homemade Carrot Cake

Homemade Carrot Cake

Yield: 12 slices
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Carrot Cake has always been one of my favorite kinds of cake. So moist and flavorful and the finish of classic cream cheese frosting does it for me every time.

Ingredients

  • For the Cake:
  • 2 c all-purpose flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 3/4 tsp fine salt
  • 1/2 tsp nutmeg
  • 2/3 c finely chopped pecans, divided
  • 2 c shredded carrots
  • 4 eggs
  • 2 c sugar
  • 1 tsp vanilla
  • 1/2 c extra virgin olive oil
  • For the Cream Cheese Frosting:
  • 1/2 c unsalted butter, room temperature
  • 16 oz Neufchatel cream cheese, room temperature
  • 2 tsp vanilla
  • 1 3/4 c powdered sugar

Instructions

  1. For the Cake:
  2. To begin, you’ll preheat your oven to 350 degrees.
  3. In a bowl, combine the flour, baking soda, cinnamon, salt and nutmeg. Give those a stir with a whisk to combine them. Set the bowl aside for now.
  4. Finely chop your pecans and set them aside for now.
  5. Shred your carrots and set them aside for a moment as well.
  6. In your mixing bowl, beat together the eggs until frothy. Add in the sugar, vanilla and oil. Beat these until smooth.
  7. Fold the carrots and 1/2 cup of the chopped pecans into the cake batter. Pour the batter into a greased & floured bundt cake pan. (You could spray the pan liberally with “baking” spray that has flour already mixed in instead of greasing & flouring it by hand. That is what I did here.)
  8. Bake this for 35-45 minutes or until it tests done with a wooden pick.
  9. Cool it on a rack, in the pan for 10 minutes.
  10. Turn the cake out onto a cooling rack and cool completely.
  11. For the Frosting:
  12. In a mixing bowl, beat the butter and cream cheese together on high speed until it is nice and fluffy.
  13. Mix in the vanilla.
  14. Add in the powdered sugar, mixing slowly at first, and then beating it on high until it is smooth.
  15. Spread the frosting onto the cooled cake.
  16. Sprinkle with the remaining chopped pecans.
  17. Enjoy!

Notes

Prep & Cooking time does not include cooling period.

Nutrition Information:
Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 601 Total Fat: 32g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 113mg Sodium: 528mg Carbohydrates: 71g Fiber: 2g Sugar: 53g Protein: 9g
This data was estimated and provided by Nutritionix. Accuracy not guaranteed.

14 thoughts on “Homemade Carrot Cake & A Collection of 50 Root Vegetable Recipes”

  1. This recipe looks so delicious. I love carrot cake, so I might have to give our verse a try. I like learning new things.

    Reply
  2. This looks absolutely perfect! Grumpy’s request for a birthday cake is always a carrot cake. I’ve not made it as a bundt cake before, I will have to do this next time!

    Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.