Description
A delicious carrot cake filled with natural sweetness, rich textures, and topped with creamy cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 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). Prepare two 9-inch round cake pans by greasing them with butter and dusting them lightly with flour.
- Combine the granulated sugar and vegetable oil in a large bowl. Beat together until well combined and smooth.
- Add the eggs, one at a time, beating well after each addition.
- Whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt in a separate bowl.
- Incorporate the dry ingredients into the wet ingredients gradually. Mix until just combined.
- Fold in the grated carrots and optional nuts using a rubber spatula.
- Divide the batter evenly between the two prepared cake pans.
- Bake in the preheated oven for about 25-30 minutes.
- Allow the cakes to cool in the pans for about 10 minutes, then turn them onto a wire rack to cool completely.
- Beat together the cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla extract.
- Once the cakes are cool, spread frosting between the layers, on top, and on the sides of the cake.
- Decorate with additional walnuts or grated carrots, if desired. Slice and serve!
Notes
Make-ahead Tips: Bake the cake layers a day in advance. Store unfrosted layers in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg