Description
This simple and moist carrot cake is perfect for any occasion, featuring grated carrots and optional walnuts for added texture. Topped with a smooth cream cheese frosting, this cake is easy to prepare and bakes to a tender, flavorful delight that serves a crowd.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1/2 cup chopped walnuts (optional)
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (optional, for frosting 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.
- Combine Wet Ingredients: In another bowl, thoroughly mix the vegetable oil, eggs, grated carrots, and chopped walnuts (if using) until the mixture is uniform.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl containing the dry ingredients. Gently fold with a spatula until just combined; be careful not to overmix to keep the cake tender.
- Divide and Bake: Evenly divide the batter between the two 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.
- Prepare Frosting: While the cakes are cooling, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Add milk one tablespoon at a time if you prefer a thinner frosting consistency.
- Frost the Cake: After the cake layers have completely cooled, frost the top of one layer first. Place the second cake layer on top and frost the top and sides as desired for a smooth finish.
Notes
- For best results, make sure your cream cheese is softened to avoid lumps in the frosting.
- You can substitute walnuts with pecans or omit nuts altogether for a nut-free version.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- This cake can be stored covered in the refrigerator for up to 4 days.
- Adding pineapple or shredded coconut can give the cake additional moisture and flavor variations.
