American · Members
Carrot Cake with Cream Cheese Frosting
Two moist, warmly spiced carrot cake layers with toasted pecans, stacked and covered in tangy cream cheese frosting.
- Stays moist for days
- Tangy cream cheese frosting
- Toasted pecan crunch
Our carrot cake is moist for days thanks to oil instead of butter and plenty of finely grated carrots. Cinnamon and ginger give it warmth without overpowering the carrots, and toasted pecans add a welcome crunch. The frosting is a classic cream cheese and butter blend, sweetened just enough to balance its tang. It is a celebration cake that is surprisingly forgiving to make.
Instructions
Heat the oven to 350 degrees F. Grease two 9-inch round cake pans, line the bottoms with parchment and grease the parchment.
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