Description
A classic and moist carrot cake recipe made easy with grated carrots, warm cinnamon spices, and optional walnuts, topped with a rich and creamy cream cheese frosting. Perfect for any occasion and simple to prepare in under an hour.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 4 large eggs
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Combine wet ingredients: In a large bowl, beat the eggs, sugar, and vegetable oil until the mixture is smooth and homogenous. Stir in the vanilla extract and grated carrots thoroughly.
- Incorporate dry ingredients: Gradually add the dry mixture into the wet ingredients while mixing gently until just combined. Fold in the chopped walnuts if using, ensuring even distribution without overmixing.
- Bake the cake: Pour the batter into the prepared cake pan and bake in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
- Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan before applying any frosting to prevent melting.
- Prepare the frosting: Beat the softened cream cheese, unsalted butter, and vanilla extract together until smooth and creamy. Gradually add the powdered sugar and continue to beat until the frosting is light and fluffy.
- Frost and serve: Once the cake has fully cooled, spread the cream cheese frosting evenly over the top and sides. Slice and serve to enjoy.
Notes
- Chopped walnuts are optional; you can omit them for a nut-free cake.
- Make sure the cake is completely cool before frosting to avoid melting the cream cheese frosting.
- You can substitute vegetable oil with a light olive oil or melted coconut oil if preferred.
- This cake can be stored in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, use dairy-free cream cheese and butter alternatives.
