Description
This Simple Carrot Cake with Cream Cheese Frosting is a moist and flavorful dessert perfect for any occasion. Featuring grated carrots, warming cinnamon, and optional crunchy walnuts, this classic cake is topped with a smooth and tangy cream cheese frosting that complements the spiced cake beautifully. With straightforward ingredients and easy-to-follow steps, it’s an ideal recipe for both novice and experienced bakers.
Ingredients
Scale
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 oz cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (optional, for desired consistency)
Instructions
- Preheat and 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 all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until evenly combined, ensuring a uniform texture in the cake batter.
- Mix Wet Ingredients: In a separate bowl, combine the vegetable oil, eggs, grated carrots, and chopped walnuts (if using). Mix thoroughly until the mixture is fully blended to distribute flavors and moisture evenly.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients bowl. Gently fold them together until just combined. Avoid overmixing to keep the cake tender and light.
- Bake the Cakes: Evenly divide the batter between the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean, indicating they are fully baked.
- Prepare Frosting: While the cakes cool, prepare the cream cheese frosting by beating the softened cream cheese, powdered sugar, and vanilla extract until smooth. Add milk gradually, if needed, to achieve your preferred consistency for spreading.
- Assemble the Cake: Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top, then frost the top and sides as desired for a beautifully finished carrot cake.
Notes
- Make sure the cakes are completely cooled before frosting to prevent melting the frosting.
- Chopped walnuts can be omitted or substituted with pecans if preferred.
- You can add a pinch of nutmeg or cloves for extra warmth in the spice mix.
- Use freshly grated carrots for best texture and flavor.
- Leftover cake can be stored in the refrigerator for up to 5 days.
