Description

This simple carrot cake is a moist and flavorful dessert, featuring freshly grated carrots and optional crunchy walnuts, topped with a smooth and creamy cream cheese frosting. Perfect for any occasion, this easy-to-make recipe yields 12 generous servings and combines warm cinnamon spice with rich sweetness.

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt

Wet Ingredients

1 cup vegetable oil
3 large eggs
2 cups grated carrots
1/2 cup chopped walnuts (optional)

Cream Cheese Frosting

8 ounces cream cheese, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk (optional, for consistency)

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Instructions

Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans or line them with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until thoroughly combined.
Mix Wet Ingredients: In a separate bowl, mix the vegetable oil, eggs, grated carrots, and chopped walnuts if using, until fully blended and uniform in texture.
Combine Batter: Pour the wet mixture into the dry ingredients and gently fold them together until just combined. Avoid overmixing to keep the cake tender.
Bake the Cakes: Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Prepare Frosting: While the cakes cool, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Add milk a little at a time if the frosting needs thinning to desired consistency.
Frost Cake: Once the cakes have completely cooled, frost the top of one cake layer with the cream cheese frosting. Place the second layer on top, then frost the sides and top as desired.

Notes

For best results, ensure the cream cheese is softened before making the frosting to avoid lumps.
Grate the carrots finely for a smoother texture or coarsely for more crunch in the cake.
Walnuts are optional but add a nice crunch and flavor; you can substitute with pecans if preferred.
Make sure the cakes are completely cooled before frosting to prevent melting.
This cake can be stored covered in the refrigerator for up to 4 days.