Carrot Cake Recipe
Triple layered with walnuts and cream cheese icing.
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Ingredients
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Cake Ingredients
Method
Baking Directions
Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
Blend Mixtures
Gradually add the wet mixture to the dry ingredients, stirring until just combined. Do not overmix.
Add Carrots and Walnuts
Fold in the grated carrots and chopped walnuts until evenly distributed.
Bake the Cakes
Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and cool completely on wire racks.
Prepare the Cream Cheese Icing
In a bowl, beat together 8 oz of cream cheese, 1/2 cup of butter, 4 cups of powdered sugar, and 1 tsp of vanilla extract until smooth and creamy.
Assemble the Cake
Place one cake layer on a serving plate, spread a layer of cream cheese icing on top, add the second layer, repeat, and finish with the third layer. Ice the top and sides of the cake.
Serve
Slice and serve the carrot cake. Enjoy!
