Description
Carrot Cake with Cream Cheese Frosting is a classic dessert made with freshly grated carrots, warm spices, and crunchy walnuts, all layered with tangy cream cheese frosting. This moist, flavorful cake is a beloved treat for birthdays, Easter, and cozy gatherings.
Ingredients
Units
Scale
- For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups finely grated carrots
- 1 cup chopped walnuts (optional)
- 1/2 cup crushed pineapple, drained (optional for extra moisture)
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 1/2 tsp vanilla extract
- Pinch of salt
- Optional Garnish:
- Chopped walnuts
- Carrot curls or mini carrot decorations
- Cinnamon dusting
Instructions
- Bake the Cake:
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat oil, granulated sugar, and brown sugar. Add eggs one at a time, then vanilla.
- Stir in grated carrots (and pineapple, if using). Gradually mix in the dry ingredients. Fold in walnuts.
- Divide batter between pans and bake 30–35 minutes or until a toothpick comes out clean. Cool completely.
- Make the Frosting:
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat until fluffy.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread with frosting. Add second layer and frost top and sides.
- Decorate with chopped nuts, carrot decor, or spices.
Notes
- For a sheet cake, pour batter into a 9×13-inch pan and bake for 40–45 minutes.
- For extra flavor, toast walnuts before folding them in.
- Refrigerate the cake for easy slicing and to keep the cream cheese frosting fresh.
Nutrition
- Calories: ~540
- Sugar: ~50g
- Sodium: ~320mg
- Fat: ~30g
- Saturated Fat: ~10g
- Unsaturated Fat: ~17g
- Trans Fat: ~0.5g
- Carbohydrates: ~65g
- Fiber: ~2g
- Protein: ~5g
- Cholesterol: ~75mg
