Mom's Carrot Cake Recipe
Make Mom's Carrot Cake Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Ingredients
Wet Ingredients
Cream Cheese Frosting
Method
Cake Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and chopped walnuts (if using).
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- 5
Pour Batter
Divide the batter evenly between the prepared cake pans.
- 6
Bake
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 7
Cool Cakes
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer to wire racks to cool completely.
Frosting Preparation
- 8
Beat Cream Cheese and Butter
In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
- 9
Add Sugar and Vanilla
Gradually add the powdered sugar and vanilla extract, mixing until the frosting is light and fluffy.
- 10
Frost the Cake
Once the cakes are completely cool, place one layer on a serving plate, spread a generous amount of frosting on top, and then place the second layer on top. Frost the top and sides of the cake.
- 11
Decorate (Optional)
You can decorate the cake with additional chopped walnuts or a sprinkle of cinnamon on top if desired.