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.

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).

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 ...

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.

Add 2 cups chilled heavy cream and ⅓ cup (67 g) granulated sugar; beat until frosting holds firm peaks, about 5 minutes. Scrape down sides and bottom of bowl; fold gently to ensure mixture is ...

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 ...