Tool

• Mixing bowls

• Electric hand mixer or stand mixer

• Two 9‑inch round cake pans

• Wire rack

Ingredients

For the cake

• 2½ cups all‑purpose flour (300g)

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• 1⅓ cups vegetable oil (320mL)

• 1 cup packed light brown sugar (220g)

• 1 cup granulated sugar (200g)

• 4 large eggs, room temperature

• 2 teaspoons vanilla extract (10mL)

• 3 cups grated carrots (315g, from 1 lb carrots)

• 1 cup chopped pecans (120g)

For the cream cheese frosting

• 1 block cream cheese, room temperature (8oz/227g)

• 1 cup unsalted butter, softened (227g)

• 1 teaspoon vanilla extract

• 4–5 cups powdered sugar (480–600g)

Direction

For the cake

• Preheat oven to 350°F. Grease two 9‑inch pans and line bottoms with parchment.

• Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

• In another bowl, whisk sugars, oil, eggs, and vanilla until well combined.

• Pour wet mixture into dry; stir until only a few flour streaks remain.

• Fold in grated carrots and pecans.

• Divide batter evenly between pans.

• Bake 30–35 minutes until a toothpick comes out clean.

• Cool completely in pans on a wire rack.

• Once cooled, invert layers and remove parchment.

For the cream cheese frosting

• Beat butter until very soft and smooth, about 1 minute.

• Add cream cheese; beat until fluffy, about 30 seconds.

• Gradually add powdered sugar on low speed.

• Scrape bowl, add vanilla, and beat until fluffy and spreadable.

For the assembly

• Place first cake layer top‑side up; spread ¾ cup frosting evenly.

• Place second layer top‑side down; frost top and sides.

• Optionally pipe decorations or press toasted pecans onto frosting.

• Chill 30 minutes before slicing.

• Refrigerate leftovers up to 1 week.

Notes

• Peel carrots before grating peels add bitterness.

• Cool layers fully before frosting to prevent sliding.

• Chill cake before slicing for cleaner cuts and firmer layers.

• A serrated knife cuts through chunky carrot cake more cleanly.

Nutrition

Calories: 629kcal Carbohydrates: 74g Protein: 5g Fat: 36g Saturated Fat: 11g Polyunsaturated Fat: 13g Monounsaturated Fat: 10g Trans Fat: 1g Cholesterol: 77mg Sodium: 308mg Potassium: 168mg Fiber: 2g Sugar: 57g Vitamin A: 4437IU Vitamin C: 1mg Calcium: 69mg Iron: 2mg