House-made Carrot Cake Recipe
Indulge in our House-made Carrot Cake, a moist and decadent dessert featuring freshly grated carrots, warm spices, and a hint of vanilla, all lovingly baked to perfection. Topped with a luscious cream cheese frosting and adorned with toasted walnuts, each bite delivers a delightful balance of sweetness and texture that will leave you craving more. Perfect for any occasion or as a sweet ending to your meal!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Ingredients
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.
- 3
- 4
Combine Mixtures
Gradually add the wet mixture to the dry ingredients, stirring until just combined.
- 5
Add Carrots and Nuts
Fold in the grated carrots and chopped walnuts (if using) until evenly distributed.
- 6
Bake
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool and Serve
Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and let them cool completely on a wire rack before frosting or serving.