Description
This is an incredibly easy and moist carrot cake recipe perfect for any occasion.
Ingredients
Scale
- 2 cups unbleached all purpose flour
- 2 cups granulated sugar
- 3 cups finely grated carrots (about 1 pound)
- 4 large eggs
- 1 1/3 cup vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 tablespoon vanilla extract
- 1/4 tsp kosher salt
- 16 ounces softened cream cheese
- 1/2 cup unsalted butter
- 1 cup powdered sugar (sifted)
- 1 tbsp vanilla extract
- 1 cup toasted walnut halves
Instructions
- Preheat oven to 350 degrees.
- Add all dry ingredients to a large bowl and mix well.
- Add vegetable oil and vanilla to dry ingredients and mix.
- Beat in eggs one at a time.
- Grate carrots and measure out 3 cups.
- Add grated carrots to the batter and mix gently.
- Pour batter into 3 greased and floured 8″ round cake pans.
- Bake for approximately 30-35 minutes until a toothpick comes out clean.
- Let cakes sit in pans on cooling racks for about 5 minutes.
- Turn out cakes carefully and let cool completely.
- Frost cakes immediately or store with parchment paper between layers.
- In a medium bowl, mix softened cream cheese, butter, powdered sugar, and vanilla on medium speed until light and fluffy.
- Spread 1/4 of the frosting on the first layer of the cake.
- Place the second layer on top and frost with another 1/4 of the frosting.
- Add the third layer on top.
- Add remaining frosting to the top of the cake and spread evenly.
- Frost the sides of the cake until covered.
- Scrape away excess frosting to reveal the cake.
- Touch up any imperfect areas.
- Add toasted walnuts to the center of the cake.
- Serve immediately or refrigerate for up to 3 days.
Notes
- This cake is perfect for various occasions.
- Ensure carrots are finely grated for best texture.
- Store in the refrigerator for freshness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 691
- Sugar: 60g
- Sodium: 300mg
- Fat: 37g
- Saturated Fat: 10g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 90g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 100mg
Keywords: carrot cake, dessert, easy recipe, moist cake