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Carrot Cake

Jane Windham
The most delicious, no fail recipe for carrot cake that you'll ever find.
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Ingredients
  

For the Cake

For the Frosting

For Garnish

  • small bag of chopped pecans
  • whole pecans optional
  • grated lemon zest optional
  • thin slice of lemon optional

Instructions
 

For the Cake

  • Preheat oven to 350 degrees. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. (I use Baker's Joy.)
  • In a large bowl, combine oil, sugar, and eggs and beat at medium-high speed with an electric mixer until creamy.
  • Add lemon zest, beating until combined.
  • In a medium bowl, combine flour, baking powder, ginger, baking soda, salt, cinnamon, and nutmeg.
  • Gradually add to oil mixture, beating until combined.
  • Stir in grated carrot. (You can grate your carrots by hand, but pull out that food processor and make things easier on yourself!)
  • Spoon batter evenly into prepared pans, and bake for 18 to 22 minutes or until a wooden pick inserted in center comes out clean.
  • Let cool in pans for 10 minutes.
  • Remove from pan and cool completely on wire racks.

For the Frosting

  • In a large bowl, beat butter, cream cheese, lemon zest, and lemon juice at medium speed with a mixer until creamy.
  • Gradually add sugar, beating until smooth.
  • Spread the frosting evenly between the layers and on top and sides of the cake.

For the Garnish

  • Apply chopped pecans to the side of the cake.
  • Grate additional lemon zest on the top. (optional)
  • Add whole pecans to the edge of the top. (optional)
  • Twist a thin slice of lemon and add to the top. (optional)

Notes

Refrigerate until ready to serve and keep refrigerated until it's all gone. It will keep for a few days, but it also freezes real well if you are unable to use it all within a short time.
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