Description
A moist and flavorful carrot cake topped with creamy cheese frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 4 large eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon 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 soda, salt, and cinnamon.
- In another bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in grated carrots and walnuts.
- Divide batter evenly between pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy.
- Frost the cooled cake and serve.
Notes
- Store cake in the refrigerator for up to 5 days.
- For a nut-free version, omit walnuts.
- Grate carrots finely for a smoother texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- 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, homemade cake, dessert recipe