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Classic Carrot Cake with Cream Cheese Frosting

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 8
  • 15 min
  • 60 min
  • $
Gatheredtable
adapted fromMartha Stewart

Ingredients

  • 2 carrots, grated
  • 2 sticks unsalted butter, divided, plus more for pan
  • 1 1/4 cups all-purpose flour plus more for pan
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 + 1/8 teaspoon ground cinnamon, divided
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 8 ounces cream cheese, room temperature
  • 2 1/2 cups powdered sugar

Directions

Prep: 1. Preheat oven to 350. Grease a loaf pan. 2. Grate carrots. Make: 1. In a bowl, whisk together flour, baking powder, baking soda, salt, 1/2 teaspoon cinnamon, and nutmeg. 2. Using an electric mixer, beat 8 tablespoons butter and brown sugar until light and fluffy; beat in eggs, vanilla and carrots. 3. With mixer on low, gradually add flour mixture; beat just until combined. 4. Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40-45 minutes. Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely. While baking, make frosting: 1. Beat together 8 tablespoons of butter and cream cheese until smooth and creamy. 2. Gradually add powdered sugar and beat until frosting is smooth. 3. Add 1/8 teaspoon cinnamon, and beat frosting until incorporated.

Notes

This classic carrot cake was a big hit at the gatheredtable office! This is a classic that has definitely withstood the test of time.

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