Classic Carrot Cake

24 ingredients
5 steps

Ingredients

  • DRY INGREDIENTS
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ginger
  • 1/8 teaspoon clove
  • WET BATTER INGREDIENTS
  • 4 large eggs
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/4 cup canola oil
  • 1 (300 ml) can eagle brand sweetened condensed milk
  • ADDITIONS
  • 3 cups carrots, finely grated
  • 1 cup pecans, chopped
  • ICING
  • 2 (250 g) packages cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups confectioner's sugar
  • 1 teaspoon vanilla
  • GARNISH
  • 1 cup pecan halves

Directions

  1. 1
    DRY INGREDIENTS: Sift dry ingredients together.
  2. 2
    WET BATTER INGREDIENTS; Using mixer on medium speed, beat remaining ingredients together until light and fluffy. Add remaining ingredients in order, beating well after each addition.
  3. 3
    With mixer on low speed, fold dry ingredients into wet ingredients. Add carrots and pecans, mixing just until combined.
  4. 4
    Pour into greased and floured or non-stick 13x9-inch baking pan and bake in a preheated 350F oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  5. 5
    ICING: Beat all ingredients together with electric mixer; spread over cooled cake. Garnish with pecans. Keep refrigerated.

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