Carrot Cake Recipe

Inspired by Skinny J's Argenta

Time1h 10m

Serves12

Lightly spiced carrot cake layered with cream cheese frosting

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Ingredients

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Cake Ingredients

2 cups 00 bread flour

1 1/2 cups granulated sugar

2 tsp Baking powder

1 tsp Baking soda

1 tsp Ground cinnamon

1/2 tsp Ground nutmeg

1/2 tsp Celtic sea salt

1 cup Tuscany sunflower oil

4 pieces Large eggs

2 tsp Watkins vanilla extract

3 cups Grated carrots

1 cup Chopped walnuts (optional)

Method

Cake Directions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

Mix Wet Ingredients

In another bowl, mix together the oil, eggs, and vanilla extract until well combined.

Combine Ingredients

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the grated carrots and walnuts (if using).

Bake the Cakes

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.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Prepare Cream Cheese Frosting

In a bowl, combine 8 oz of cream cheese, 1/2 cup of softened butter, 4 cups of powdered sugar, and 2 tsp of vanilla extract. Beat until creamy and smooth.

Assemble the Cake

Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.