Description
This incredibly easy and moist carrot cake recipe is perfect for any occasion. It offers a delightful taste and texture that everyone will enjoy.
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
- 1 tbsp vanilla extract
- 1 cup toasted walnut halves
Instructions
- Preheat oven to 350 degrees.
- Add all your dry ingredients to a large bowl and mix well.
- Add vegetable oil and vanilla to the dry ingredients and mix.
- Beat in eggs one at a time into the mixture.
- 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 approx. 5 minutes.
- Turn out cakes carefully and let cool completely.
- Frost your cakes or store them with parchment paper in between layers.
- In a medium bowl, add softened cream cheese, room temperature butter, powdered sugar, and vanilla.
- Mix on medium speed for about 2-3 minutes until light and fluffy.
- Take 1/4 of the frosting and place on one layer of the cake, spreading evenly.
- Place the second layer of cake on top of the frosting.
- Repeat with 1/4 of the frosting on the second layer.
- Add the third layer of cake on top.
- Add remaining frosting to the top of the cake.
- Spread frosting over the top of the cake from the middle out to the edges.
- Push extra frosting from the top onto the sides.
- Frost the sides of the cake until fully covered.
- Scrape away excess frosting from the sides to reveal the cake.
- Touch up any imperfect frosting areas.
- Add toasted walnuts to the center of your cake.
- Serve immediately or refrigerate for up to 3 days.
Notes
- Ensure to finely grate the carrots for the best texture.
- Use room temperature ingredients for better mixing.
- Store the cake in the refrigerator if not consumed immediately.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 691
- Sugar: 59 g
- Sodium: 180 mg
- Fat: 37 g
- Saturated Fat: 9 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 90 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 70 mg
Keywords: carrot cake, easy carrot cake, moist carrot cake, dessert recipe