Description
A moist and flavorful carrot cake topped with rich cream cheese frosting, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 cups grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 inch baking pan.
- In a large bowl, whisk together flour, granulated sugar, baking soda, cinnamon, nutmeg (if you’re using it), and salt.
- In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Fold in the grated carrots and nuts (if using).
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes for round cakes or 40-50 minutes for a 9×13 pan. Check if the cakes are done by inserting a wooden skewer in the center; it should come out clean.
- Let the cakes cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the softened cream cheese and butter in a medium bowl until smooth and creamy. Gradually add powdered sugar, one cup at a time, mixing until smooth. Stir in the vanilla extract.
- Once the cakes are completely cool, frost them generously with the cream cheese frosting.
Notes
Store in an airtight container in the refrigerator for up to a week. Can be frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American