Young & Restless Carrot Cake
Submitted by whcnp
A moist three-layer carrot cake loaded with freshly grated carrots and warm cinnamon, topped with rich cream cheese icing. Garnish with pecans for the ultimate crowd-pleaser.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minThree layers of tender, oil-rich carrot cake stacked high and slathered in cream cheese frosting. That’s the move.
This recipe keeps it straightforward: grated carrots, a generous pour of vegetable oil for moisture, cinnamon for warmth, and a simple mix-and-bake method that doesn’t require a stand mixer or any fancy technique.
The cream cheese icing comes together in minutes with softened cream cheese, melted butter, vanilla, and powdered sugar, smooth enough to spread in thick, swooping layers between each tier.
Top it off with chopped pecans or carrot curls if you’re feeling fancy.
Kitchen Tips
- Grate your carrots on the fine side of a box grater for a smoother crumb, or use the large holes if you like visible carrot shreds in every bite
- Let the cake layers cool a full 30 minutes before frosting so the icing doesn’t slide off
- Soften the cream cheese to room temperature before mixing to avoid lumps in the icing
- This cake actually tastes better the next day after the flavors have had time to settle in the fridge
Ingredients
Directions
Cake: Mix all dry ingredients together.
Add oil, eggs, and carrots.
Bake in three 9-inch pans for 30 to 35 minutes at 350℉ (180℃).
Cool 30 minutes and then add icing.
Icing: Mix ingredients together until smooth and spread on cake.
Garnish with chopped pecans or carrots curls (optional).
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