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.
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.
Finely chop 2/3 of a cup of pecans. You’ll divide these when you use them, but set this aside for now.
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.
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.
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.
When it is done baking, place the pan on a rack and cool the cake in the pan for 10 minutes.
Then turn the cake out onto a cooling rack and cool completely.
Once the cake is completely cooled, you can frost it with the cream cheese frosting. (Recipe included in the printable below.)
Once it is frosted, sprinkle it with the remaining chopped pecans.
Enjoy!
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
Homemade Carrot Cake
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
- For the Cake:
- To begin, you’ll preheat your oven to 350 degrees.
- 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.
- Finely chop your pecans and set them aside for now.
- Shred your carrots and set them aside for a moment as well.
- In your mixing bowl, beat together the eggs until frothy. Add in the sugar, vanilla and oil. Beat these until smooth.
- 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.
- Cool it on a rack, in the pan for 10 minutes.
- Turn the cake out onto a cooling rack and cool completely.
- For the Frosting:
- In a mixing bowl, beat the butter and cream cheese together on high speed until it is nice and fluffy.
- Mix in the vanilla.
- Add in the powdered sugar, mixing slowly at first, and then beating it on high until it is smooth.
- Spread the frosting onto the cooled cake.
- Sprinkle with the remaining chopped pecans.
- Enjoy!
Notes
Prep & Cooking time does not include cooling period.
Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 601Total Fat: 32gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 113mgSodium: 528mgCarbohydrates: 71gFiber: 2gSugar: 53gProtein: 9g
This data was estimated and provided by Nutritionix. Accuracy not guaranteed.
I love that you did this as a Bundt!
Your cake looks amazing!! So moist and flavorful. Can’t wait to try it!
I love the use of olive oil! Nicely done.
Wow!! This looks amazing, and dare I say healthy!
I absolutely love carrot cakes. Yours looks perfectly moist and delicious, yum!!
So gorgeous!
LOVE carrot cake! What a great presentation! Love the bundt cake form!
I love rthat you made this a bundt version!
Really beautiful!! I love that you baked it as a bundt!
This recipe looks so delicious. I love carrot cake, so I might have to give our verse a try. I like learning new things.
I heart carrot cake! This one looks like it has a perfect crumb!
It’s so awesome that this is bundt cake. SO easy to make with all the flavor of traditional carrot cake but not all of the fuss.
My favorite cake! And now I can make a Bundt version–hooray!!!
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!