Description
A classic moist carrot cake topped with rich cream cheese frosting. Perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 4 large eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 3 cups grated carrots
- 1/2 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
- Gradually mix dry ingredients into the wet mixture.
- Fold in grated carrots and walnuts.
- Divide batter evenly between the pans and bake for 30-35 minutes.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack.
- For frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then beat until fluffy.
- Frost the cooled cake layers.
Notes
- Store cake in the refrigerator for up to 5 days.
- Grate carrots finely for a smoother texture.
- Toast walnuts for extra flavor if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: carrot cake, cream cheese frosting, moist cake, dessert recipe