Carrots – make sure to use the fine side of the box grated to grate the carrots, otherwise the carrot pieces will be too big.
Flour – all purpose flour will work well in this simple cake.
Sugars – use white granulated sugar and brown sugar to balance out the moisture in the cake.
Eggs – remember to take the eggs out 30-45 minutes before baking to let them warm up to room temperature.
Oil – use a neutral oil for the cake, like vegetable or avocado oil.
Baking powder and baking soda – yes, you should use both because they each have their own job to do. (See Recipe FAQs)
Cinnamon – this is a great spice to add to the carrot cake because it brightens and compliments the natural flavor of carrots and pecans.
Cream Cheese – For the best results, make sure to use full fat cream cheese and remember to pull it out of the refrigerator 30-45 minutes before making frosting.
Butter – use unsalted butter and pull it out 30-45 minutes before making frosting just like cream cheese.
Powdered Sugar – it will bring the best smooth and consistency to the cake frosting.
Vanilla extract – for the best flavor and aroma of your baked goods, always use pure vanilla extract and not imitation.
See recipe card for complete information on ingredients and quantities.
Baking Instructions:
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