Description
This easy carrot cake recipe is moist, flavorful, and topped with a luscious cream cheese frosting. Perfect for any occasion, this foolproof dessert is packed with fresh carrots, warm spices, and optional walnuts for extra crunch. A must-try for any baking enthusiast!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups grated carrots
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a stand mixer, beat sugar, oil, eggs, and vanilla until smooth. Gradually add dry ingredients.
- Fold in grated carrots and walnuts (if using). Pour batter into prepared pan.
- Bake for 30-35 minutes until a toothpick comes out clean. Cool completely.
- For frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla.
- Spread frosting over cooled cake. Garnish with extra walnuts if desired.
Notes
- Use fresh carrots for best texture and flavor.
- Don’t overmix the batter to keep cake tender.
- Let cake cool completely before frosting.
- Store in fridge for up to 5 days.
- Freeze unfrosted cake layers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 Kcal
- Sugar: 38g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 85mg
Keywords: easy carrot cake, moist carrot cake, cream cheese frosting, best carrot cake recipe, simple dessert recipe