Our easy, homemade 3-layer carrot cake is ultra-moist, packed with warm cinnamon, and topped with a fluffy pecan-studded cream cheese frosting. A classic carrot cake for any special occasion ...

Preparation. Make the cake: 1. Preheat the oven to 350 F. Grease the bottom and sides of 2 8-inch round or square baking pans with nonstick baking spray or butter.

1 cup granulated sugar. 1 cup light brown sugar. 1 teaspoon salt. 4 large eggs. 1 tablespoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground ginger ...

The best carrot cake recipe is more carrot-y than ever. Bring on more carrots, more toasted nuts and more cream cheese frosting (this one has orange juice and zest).

With the cake layers done, I moved on to the frosting. Inspired by a few recipes, including those from Jocelyn Delk Adams and Saffitz, brown butter-cream cheese frosting sounded like an excellent ...

Make the cake: Grease an 8-inch square or 9-inch round cake pan with oil. Put an oven rack in the center position and heat the oven to 350 degrees.

Preheat the over to 350 degrees Fahrenheit.Line 12 muffin cups with paper liners. In a medium bowl, sift together both flours, the baking soda, salt, and spices.

This Homemade Carrot Cake is the kind of dessert that turns non-carrot cake lovers into believers. It’s super moist, just the right amount of sweet, and layered with a smooth, tangy cream cheese ...