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Southern Living Carrot Cake

Southern Living Carrot Cake Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 cups (250 g) all-purpose flour
  • 2 tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ½ tsp salt
  • 4 large eggs, room temperature
  • 1 ½ cups (300 g) granulated sugar
  • 1 cup (240 ml) vegetable oil
  • ½ cup (120 ml) buttermilk
  • 2 tsp vanilla extract
  • 3 cups (300 g) finely grated carrots
  • 1 cup (110 g) chopped pecans, toasted
  • 8 oz (226 g) cream cheese, softened
  • ½ cup (113 g) unsalted butter, softened
  • 2 tsp vanilla extract
  • 3 ½ cups (420 g) powdered sugar

Method
 

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment.
  2. Whisk flour, baking soda, cinnamon, and salt together in a bowl.
  3. Beat eggs and sugar until thick, then stream in oil, buttermilk, and vanilla.
  4. Stir dry ingredients into wet by hand, then fold in carrots and pecans until just combined.
  5. Divide batter between pans and bake 25 to 30 minutes, until a toothpick comes out clean. Cool in pans 10 minutes, then turn out onto a rack to cool completely.
  6. Beat cream cheese and butter until smooth, add vanilla, then gradually beat in powdered sugar until fluffy.
  7. Frost the cooled cake layers, stack them, and frost the top and sides. Slice and serve.

Notes

The cake layers must be completely cool before frosting, which takes about 1 hour after baking. You can speed that up by placing them uncovered in the fridge once they are at room temperature. The frosting recipe makes enough for a generous layer in the middle and a thick coat on top.