Description
This classic carrot cake is moist, warmly spiced, and topped with rich cream cheese frosting. Perfect for any occasion, it’s a timeless favorite that delivers comfort and flavor in every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups fresh carrots, finely grated
- 1 cup chopped walnuts
- 8 oz cream cheese
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1–2 tablespoons milk or cream (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and creamy.
- Fold in the grated carrots and chopped walnuts.
- Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- To make frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy. Add milk or cream as needed for consistency.
- Frost the top of one cooled cake layer, place the second layer on top, and frost the entire cake. Garnish with extra chopped walnuts if desired.
Notes
- Use freshly grated carrots for the best texture and moisture.
- Toast the walnuts for added flavor.
- Chill frosting if it’s too soft to spread.
- Make ahead by baking the cake layers a day in advance.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45g
- Sodium: 290mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: carrot cake, best carrot cake, moist carrot cake, cream cheese frosting, easy carrot cake