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Carrot Cake with Cream Cheese Frosting

Carrot Cake
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This recipe makes a moist and flavorful carrot cake, perfect for any occasion. It features a tender crumb, sweet carrots, and a rich cream cheese frosting.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1½ cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots (about 4–5 medium carrots)
  • ½ cup chopped walnuts (optional)
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, whisk together sugar, vegetable oil, and eggs until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Fold in the grated carrots and chopped walnuts (if using).
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
  9. To make the frosting: In a medium bowl, beat cream cheese and butter until smooth and creamy.
  10. Gradually add powdered sugar, one cup at a time, beating until smooth.
  11. Stir in vanilla extract.
  12. Once the cakes are completely cool, frost with cream cheese frosting.

Notes

  • For best results, use freshly grated carrots. Pre-shredded carrots can be drier.
  • Ensure cream cheese and butter are at room temperature for a smooth frosting.
  • This cake can be stored at room temperature for up to 2 days, or refrigerated for up to 5 days.

Nutrition

Find it online: https://kitchenvan.com/carrot-cake-with-cream-cheese-frosting/