Description

This Perfect Carrot Cake recipe is a moist and flavorful classic dessert featuring grated carrots and a hint of warming spices, topped with a creamy homemade cream cheese frosting. Ideal for celebrations or a delightful treat, it yields 12 generous servings and combines the richness of vegetable oil with the subtle crunch of walnuts, all baked to perfection in just under an hour.

Ingredients

For the Cake:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 large eggs
1 1/2 cups vegetable oil
2 cups granulated sugar
2 teaspoons vanilla extract
2 cups grated carrots
1/2 cup chopped walnuts (optional)

For the Frosting:

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans to ensure the cakes do not stick.
Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening agents and spices.
Combine Wet Ingredients: In a separate large bowl, whisk together the eggs, vegetable oil, granulated sugar, and vanilla extract until the mixture is smooth and well incorporated.
Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can make the cake dense.
Add Carrots and Walnuts: Fold in the grated carrots and chopped walnuts if using, ensuring they are evenly distributed throughout the batter.
Divide Batter and Bake: Pour the batter evenly into the prepared cake pans and smooth the tops with a spatula. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean, indicating doneness.
Cool Cakes: Remove the cakes from the oven and let them cool completely in the pans, then transfer to a wire rack to cool further to room temperature to prevent frosting from melting.
Prepare Frosting: Beat the softened cream cheese and unsalted butter together until smooth, then gradually add powdered sugar and vanilla extract, mixing until the frosting is creamy and free of lumps.
Assemble Cake: Once the layers are fully cooled, spread a generous amount of frosting on the top of one layer, then place the second cake layer on top and frost the top and sides evenly with the remaining frosting.

Notes

If you prefer a nut-free option, simply omit the walnuts or substitute with seeds like pumpkin or sunflower.
Make sure the cream cheese and butter are fully softened before mixing the frosting to ensure a smooth texture.
Grate the carrots finely for better texture integration in the cake batter.
Store the frosted carrot cake covered in the refrigerator for up to 3-4 days to maintain freshness.
For an even richer flavor, consider adding a pinch of ground ginger or allspice to the dry ingredients.