Description
This Simple Carrot Cake with Cream Cheese Frosting is a moist and flavorful dessert perfect for any occasion. Made with freshly grated carrots, warm cinnamon, and optional crunchy walnuts, this cake is topped with a smooth and tangy cream cheese frosting. Easy to prepare and baked to perfection, it offers a delightful balance of sweetness and spice that carrot cake lovers will adore.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 3 large eggs
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (optional, for desired consistency)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat together the vegetable oil, eggs, grated carrots, and chopped walnuts (if using) until fully incorporated and smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Be careful not to overmix to keep the cake tender.
- Divide Batter and Bake: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Frosting: While the cakes cool, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Add milk a little at a time if the frosting is too thick and you desire a spreadable consistency.
- Assemble Cake: Once the cakes have completely cooled, spread a layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides as desired.
Notes
- For extra moisture, you can add 1/4 cup crushed pineapple (drained) or applesauce to the batter.
- Chopped pecans or raisins can be used instead of walnuts or added for extra texture.
- Ensure the cakes are completely cool before frosting to prevent melting of the cream cheese frosting.
- Store cake covered in the refrigerator for up to 3 days.
- Bring the cake to room temperature before serving for best flavor and texture.
