Description
A classic and moist carrot cake layered with creamy, smooth cream cheese frosting. This simple homemade carrot cake uses fresh grated carrots and optional walnuts for added texture, perfect for celebrations or any sweet craving.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup vegetable oil
- 3 large eggs
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
Frosting
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (optional, for consistency)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans or line them with parchment paper to ensure the cakes don’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt. Make sure the mixture is evenly combined.
- Combine Wet Ingredients: In a separate bowl, stir together the vegetable oil, eggs, grated carrots, and chopped walnuts if using, until fully blended.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients. Gently fold using a spatula until just combined to avoid overmixing which can make the cake dense.
- Fill Pans and Bake: Divide the batter evenly into the prepared cake pans. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Prepare Cream Cheese Frosting: While the cakes cool, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Add milk one tablespoon at a time to reach desired spreading consistency.
- Assemble Cake: Once cakes are completely cooled, frost the top of one layer. Place the second layer on top and frost the top and sides of the assembled cake as desired.
Notes
- For best texture, avoid overmixing the batter.
- Chilling the cream cheese before mixing makes a smoother frosting.
- Walnuts can be omitted or substituted with pecans or raisins.
- Make sure the cakes are fully cooled before frosting to prevent melting.
- Store cake covered at room temperature for up to 3 days or refrigerate for up to a week.