Carrot Cake with Cream Cheese Frosting
Packed with fresh grated carrots and warm aromatic spices, this carrot cake is exceptionally moist and flavorful. It is finished with a tangy, cloud-like cream cheese frosting that perfectly complements the earthy sweetness of the cake.
- Prep time: 23 minutes
- Cook time: 28 minutes
- Total time: 51 minutes
- Servings: 8
- Difficulty: Medium
- Cuisine: International
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1/2 cup chopped walnuts
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit and prepare two 9-inch pans.
- Whisk dry ingredients in a large bowl.
- In a separate bowl, beat oil, sugar, and eggs until smooth.
- Combine wet and dry ingredients, then fold in carrots and walnuts.
- Divide batter into pans and bake for 30 to 35 minutes.
- Cool cakes completely before frosting.
- Beat cream cheese and butter until smooth, then incorporate powdered sugar.
- Frost the cooled cake layers generously.
Tips
- Grate your own carrots instead of using pre-shredded ones for better moisture.
- Toast the walnuts briefly before adding to enhance their nuttiness.
- Ensure the cream cheese and butter are at room temperature to avoid lumps in the frosting.
Frequently Asked Questions
Can I omit the nuts?
Yes, you can leave them out or replace them with raisins.
Should this be refrigerated?
Yes, due to the cream cheese frosting, store it in the refrigerator.
Can I bake this as cupcakes?
Yes, bake for 18 to 22 minutes at 350 degrees Fahrenheit.