Baking & Pastry > Cakes > Oil-Based Cakes > Carrot Cake Recipe

Classic Oil-Based Carrot Cake

This oil-based carrot cake is incredibly moist and flavorful, boasting a delicate crumb and a delightful blend of spices. The oil keeps the cake tender for days, making it perfect for sharing (or enjoying all by yourself!). Topped with a creamy cream cheese frosting, it's a true crowd-pleaser.

Prep Time
25 minutes
Cook Time
30-35 minutes
Servings
12
Ingredients
  • 2 cups All-purpose flour
  • 1 1/2 teaspoons Baking soda
  • 1/2 teaspoon Baking powder
  • 2 teaspoons Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/2 teaspoon Salt
  • 1 1/2 cups Granulated sugar
  • 1/2 cup Brown sugar
  • 3/4 cup Vegetable oil
  • 4 Eggs
  • 2 teaspoons Vanilla extract
  • 3 cups Grated carrots
  • 1 cup Chopped walnuts or pecans
  • 8 oz Cream cheese
  • 1/2 cup Unsalted butter
  • 4 cups Powdered sugar
  • 1 teaspoon Vanilla extract
  • 2-3 tablespoons Milk or cream

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This will prevent the cake from sticking and ensure easy removal.

Combine Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Make sure there are no lumps for a smooth cake batter.

Mix Wet Ingredients

In a separate bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.

Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake.

Add Carrots and Nuts

Fold in the grated carrots and chopped nuts (if using). Ensure they are evenly distributed throughout the batter.

Bake the Cake

Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Prepare the Frosting

While the cake is cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until well combined. Stir in the vanilla extract and milk or cream until the desired consistency is reached. If it's too thick, add more milk or cream, a tablespoon at a time.

Frost the Cake

Once the cake is completely cool, frost it with the cream cheese frosting. You can decorate it with chopped nuts, carrot shavings, or a sprinkle of cinnamon, if desired. Cut into squares and serve.

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FAQ

  • Can I use applesauce instead of oil?

    Yes, you can substitute unsweetened applesauce for half of the vegetable oil to reduce the fat content. This might slightly alter the texture of the cake, making it a bit denser.
  • Can I freeze this cake?

    Yes, you can freeze the cake, unfrosted or frosted. Wrap it tightly in plastic wrap and then foil. It will keep for up to 2-3 months in the freezer. Thaw overnight in the refrigerator before serving.
  • Can I add raisins or pineapple?

    Yes, you can add up to 1 cup of raisins or crushed pineapple (drained) to the batter along with the carrots and nuts. This will add extra moisture and flavor.
  • My frosting is too thin. What can I do?

    If your frosting is too thin, gradually add more powdered sugar, a tablespoon at a time, until it reaches the desired consistency. Be sure to beat well after each addition.