Description
This Easy Carrot Cake recipe offers a moist, flavorful dessert loaded with grated carrots, warm cinnamon, and optional crunchy walnuts. Topped with rich, creamy cream cheese frosting, it’s a classic treat perfect for any occasion. With simple ingredients and straightforward steps, this carrot cake is a delightful way to enjoy a homemade dessert in under an hour.
Ingredients
Scale
Carrot Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 large eggs
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Mix Wet Ingredients: In a large bowl, beat the eggs, sugar, and vegetable oil together until the mixture becomes smooth and creamy. Stir in the vanilla extract and grated carrots to incorporate them evenly.
- Combine Mixtures: Gradually add the dry ingredient mixture into the wet ingredients. Mix gently but thoroughly until just combined, then fold in the chopped walnuts if using for added texture and flavor.
- Bake the Cake: Pour the batter evenly into the prepared cake pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is baked through.
- Cool the Cake: Remove the cake from the oven and let it cool completely in the pan before applying the frosting to prevent melting.
- Prepare Frosting: In a medium bowl, beat the softened cream cheese, unsalted butter, and vanilla extract together until smooth. Gradually add powdered sugar and beat the mixture until it becomes light and fluffy, suitable for spreading.
- Frost and Serve: Once the cake has cooled entirely, spread the cream cheese frosting evenly over the cake surface. Slice and serve to enjoy a moist and flavorful carrot cake.
Notes
- You can substitute the walnuts with pecans or omit nuts for a nut-free version.
- Ensure the carrots are finely grated to blend well in the batter and maintain moisture.
- Allow the cake to cool completely before frosting to prevent the frosting from melting and sliding off.
- Store leftover cake covered in the refrigerator; it will keep fresh for up to 3-4 days.
- For extra flavor, a pinch of nutmeg can be added to the dry ingredients.
