Carrot Cake
This is a moist, spiced carrot cake with fluffy cream cheese frosting - it's a classic for a reason!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder* 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 ¾ cups granulated sugar
- 4 large eggs
- 3 cups grated carrots
- 1 cup chopped walnuts optional
For the cream cheese frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C) and grease and flour a 9x13 inch baking pan or two round pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a separate large bowl, use a hand mixer or stand mixer to beat together the vegetable oil and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the grated carrots and walnuts, if using.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don't overmix!
- Pour the batter into your prepared pan(s).
- Bake the cake for 30-35 minutes (adjust based on your pan choice), or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan(s) before frosting.
- Make the frosting: Beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy. Spread the frosting over the cooled cake(s).
Notes
- Use freshly grated carrots for the best flavor and texture.
- Don't be afraid to experiment with additions! Try chopped pineapple, raisins, or coconut flakes.
- Cream cheese frosting is classic, but this cake is also yummy with vanilla buttercream or a simple powdered sugar glaze.