Carrot Cake Large
Indulge in the ultimate classic dessert with this irresistibly moist and flavorful large carrot cake recipe! Packed with four cups of freshly grated carrots, warm spices like cinnamon and nutmeg, and optional add-ins like chopped pecans and raisins, this cake delivers the perfect balance of sweetness and texture. Topped with a rich, velvety cream cheese frosting, it’s a crowd-pleaser for any occasion, from birthdays to holiday gatherings. Baked in either a 9x13-inch pan or as a layered masterpiece in two 9-inch rounds, this generously sized treat serves up to 16 guests. With its combination of hearty ingredients, easy-to-follow steps, and a prep time of just 30 minutes, this carrot cake is destined to be your go-to dessert for celebrations. Get ready to wow your loved ones with this timeless favorite!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup light brown sugar
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 1 teaspoon salt
- 4 large eggs
- 1.25 cups neutral oil (vegetable or canola oil)
- 2 teaspoons vanilla extract
- 4 cups grated carrots
- 1 cup chopped pecans or walnuts (optional)
- 0.5 cup raisins (optional)
- 16 ounces cream cheese
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one large 9x13-inch rectangular pan. Line the bottom with parchment paper for easy release.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, beat the eggs, oil, and vanilla extract until smooth. Gradually pour the wet mixture into the dry ingredients, stirring until just combined.
Fold in the grated carrots, and if desired, the chopped nuts and raisins. Do not overmix.
Pour the batter evenly into the prepared pans. If using two round cakes, divide the batter equally between them.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and let them cool on a wire rack until completely cooled.
While the cake cools, prepare the cream cheese frosting. In a large bowl, beat together the cream cheese and softened butter until light and fluffy.
Gradually add the powdered sugar, one cup at a time, beating until smooth. Mix in the vanilla extract.
Once the cake is completely cool, frost the top and sides. If using two round cakes, spread frosting between the layers as well.
Slice and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
12828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 748.3 g | 959% | |
| Saturated Fat | 248.3 g | 1242% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 1719 mg | 573% | |
| Sodium | 7309 mg | 318% | |
| Total Carbohydrate | 1514.3 g | 551% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 1165.2 g | ||
| Protein | 111.1 g | 222% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1124 mg | 86% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 3766 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
