Description
A moist and spiced two-layer carrot cake with tangy cream cheese frosting. This autumnal American classic balances sweetness and zesty richness, making it a beloved holiday staple and year-round dessert.
Ingredients
2 cups shredded carrots
2 1/2 cups all-purpose flour
1 1/2 cups sugar (1 cup white, 1/2 cup light brown)
1/2 cup vegetable oil
1/2 cup melted butter
4 large eggs
8 oz cream cheese, softened
2 tsp vanilla extract
1 1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup toasted walnuts (optional)
Instructions
Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
In a large bowl, combine sugar, grated carrots, and vegetable oil. Let rest for 15 minutes to allow the carrots to release moisture and build flavor.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Gradually add dry ingredients to the carrot-sugar mixture. Stir in melted butter, eggs, and vanilla extract until well combined. Avoid overmixing.
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely in the pans before removing. Place one cake layer on a plate and spread a generous amount of cream cheese frosting on top. Repeat with the second layer and a final layer of frosting. Add toasted walnuts on top if using.
Notes
Use frozen carrots for even moisture and reduced prep time. Use pure vanilla extract for the best flavor balance. For the cream cheese frosting, beat cream cheese, softened butter, sugar, and vanilla extract until smooth and creamy. Ensure the eggs are at room temperature for easier mixing and better texture. Store the cake covered in the refrigerator for up to 3 days.
- Prep Time: 30
- Cook Time: 35
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
