Sour Cream Carrot Cake
Indulge in the rich, moist perfection of Sour Cream Carrot Cake—a classic dessert with a luscious twist! This recipe marries the natural sweetness of freshly grated carrots with the tangy creaminess of sour cream, creating an irresistibly tender crumb. Spiced with warm cinnamon and nutmeg, and optionally studded with crunchy walnuts or pecans, every bite is packed with cozy, homemade flavor. Topped with a silky cream cheese frosting, this cake is the ultimate crowd-pleaser, perfect for celebrations or simply treating yourself. With its easy-to-follow steps and timeless appeal, this carrot cake will become a staple in your dessert repertoire. Keywords: Sour Cream Carrot Cake, moist carrot cake recipe, homemade cream cheese frosting, easy carrot cake dessert, spiced cake with sour cream.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cup light brown sugar, packed
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 4 large eggs
- 1 cup vegetable oil
- 0.5 cup sour cream
- 2 teaspoons pure vanilla extract
- 3 cups carrots, grated
- 0.5 cup chopped walnuts or pecans (optional)
- 8 ounces cream cheese, softened (for frosting)
- 0.5 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar, sifted (for frosting)
- 1 teaspoon pure vanilla extract (for frosting)
- 1 tablespoon milk or heavy cream (optional, for frosting consistency)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In a separate bowl, beat the eggs and then mix in the vegetable oil, sour cream, and vanilla extract until smooth.
Gradually fold the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix.
Gently fold in the grated carrots and the chopped nuts (if using).
Divide the batter evenly between the prepared cake pans. Smooth the surface with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before frosting.
To make the cream cheese frosting, beat the softened cream cheese and butter together in a bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Stir in the vanilla extract. If the frosting is too thick, add milk or heavy cream a little at a time until the desired consistency is reached.
Once the cakes are completely cool, spread the frosting evenly over the top of one cake layer. Place the second layer on top and frost the top and sides of the entire cake.
Decorate the cake with additional chopped nuts, if desired. Slice and serve!
Nutrition Facts
Calories |
774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 443 mg | 19% | |
| Total Carbohydrate | 100.4 g | 36% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 76.9 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 201 mg | 4% | |
*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.
