Carrot Cake Recipe
Moist carrot cake with cream cheese frosting
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Ingredients
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Cake Ingredients
Frosting Ingredients
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Prepare Baking Pans
Grease and flour two 9-inch round cake pans or line them with parchment paper.
- 3
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.
- 4
- 5
Combine Mixtures
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
- 6
Add Carrots and Walnuts
Fold in the shredded carrots and chopped walnuts (if using) until evenly distributed.
- 7
Bake the Cake
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 8
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Frosting Preparation
- 9
Beat Cream Cheese and Butter
In a medium bowl, beat the cream cheese and softened butter together until smooth and creamy.
- 10
Add Sugar and Vanilla
Gradually add the powdered sugar and vanilla extract, beating until well combined and fluffy.
- 11
Frost the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top and frost the top and sides of the cake.
- 12
Decorate (optional)
Decorate with additional chopped walnuts or carrot decorations if desired.
