Carrot Cake Recipe
Moist carrot cake with cream cheese frosting.
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Ingredients
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Cake Ingredients
Cream Cheese Frosting Ingredients
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
- 3
- 4
Mix Together
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
- 5
Add Carrots and Nuts
Fold in the grated carrots and chopped walnuts (if using) 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 into the center comes out clean.
- 7
Cool the Cakes
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
Frosting Preparation
- 8
Prepare the Frosting
In a mixing bowl, beat the softened cream cheese and unsalted butter together until creamy and smooth.
- 9
Add Sugar and Vanilla
Gradually add the powdered sugar, mixing well until combined. Stir in the vanilla extract.
- 10
Frost the Cake
Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.
- 11
Serve
Slice and serve the carrot cake. Optionally, garnish with additional chopped walnuts.
