Barley Free Classic Carrot Cake
Total time2 hr 5 min
Prep time30 min
Cook time35 min
5.0(21)
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Learn more →Ingredients
12 servings
For the cake
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp salt
- 4 large eggs
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 1 cup vegetable oil
- ½ cup sour cream
- 2 tsp vanilla extract
- 3 cups finely grated carrots (about 4 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
For the frosting
- 1 lb cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment.
- 2
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.
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