Carrot Cake with Cream Cheese Frosting

★ 4.5 · Medium

Warmly spiced and packed with freshly grated carrots and toasted walnuts, this moist layer cake is finished with a tangy-sweet cream cheese frosting.

30 minPrep Time

30 minCook Time

90 minTotal Time

one 9-inch two-layer cakeYield

Why You'll Love This

Moist, warmly spiced layer cake
Tangy cream cheese frosting
Crowd-pleasing classic for celebrations

Ingredients

2 cupsall-purpose flour
2 teaspoonsbaking soda
2 teaspoonsground cinnamon
1/2 teaspoonground nutmeg
1/2 teaspoonsalt
1 1/3 cupsvegetable oil
1 1/2 cupsgranulated sugar
1/2 cuppacked brown sugar
4large eggs
3 cupsfinely grated carrots (about 4 to 5 medium)
1 cupchopped toasted walnuts
16 ouncescream cheese, softened
1/2 cupunsalted butter, softened
4 cupspowdered sugar
1 teaspoonvanilla extract

Nutrition (estimated per serving)

560Calories

6gProtein

32gFat

65gCarbs

2gFiber

320mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Preheat the oven to 350 F and grease and flour two 9-inch round cake pans, lining the bottoms with parchment.
In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, whisk the oil, granulated sugar, and brown sugar together, then whisk in the eggs one at a time.
Add the dry ingredients to the wet ingredients and stir just until combined.
Fold in the grated carrots and 1 cup walnuts.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out clean and the cakes spring back when lightly pressed.
Cool the cakes in the pans for 10 minutes, then turn out onto wire racks and cool completely, about 1 hour, before frosting.
For the frosting, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, beating on low speed until incorporated, then beat in the vanilla and increase speed to whip until light and fluffy.
Place one cake layer on a serving plate, top with about 1 cup of frosting and spread evenly, then place the second layer on top.
Frost the top and sides of the entire cake with the remaining frosting, using an offset spatula for a smooth finish.
Refrigerate for at least 30 minutes to set the frosting before slicing.

Tips

Grate the carrots finely and freshly by hand rather than using pre-shredded bagged carrots, which are drier and coarser.
Make sure the cake layers are completely cool before frosting, or the cream cheese frosting will melt and slide off.