Carrot Cake Recipe
Soft and Moist Texture topped with lemon cream cheese frosting
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Ingredients
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Cake Ingredients
Frosting Ingredients
Method
Cake Directions
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- 3
- 4
Combine Mixtures
Pour the wet mixture into the dry mixture and stir until just combined. Do not overmix.
- 5
Add Carrots and Walnuts
Fold in the grated carrots and optional chopped walnuts until evenly distributed.
- 6
Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cake
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting Directions
- 8
Prepare the Frosting
In a mixing bowl, beat the softened cream cheese and butter together until creamy and smooth.
- 9
Add Sugar and Flavor
Gradually add the powdered sugar, mixing until fully incorporated. Then add the lemon juice and lemon zest, mixing until smooth.
- 10
Frost the Cake
Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
- 11
Serve and Enjoy
Slice the cake and serve. Enjoy the soft and moist texture with the tangy lemon cream cheese frosting.
