Carrot Cake Recipe

Instructions

1. 1

   Prepare the Oven and Pans

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

2. 2

   Mix Dry Ingredients

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

3. 3

   Mix Wet Ingredients

   In another bowl, whisk together the vegetable oil, eggs, vanilla extract, and carrot purée until well combined.

4. 4

   Combine Mixtures

   Pour the wet mixture into the dry mixture and mix until just combined. Do not overmix.

5. 5

   Add Candied Walnuts

   Fold in the candied walnuts gently into the batter.

6. 6

   Bake

   Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

7. 7

   Cool the Cakes

   Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely.

8. 8

   Prepare Cream Cheese Frosting

   While the cakes are cooling, make the cream cheese frosting by beating together 8 oz cream cheese, 1/2 cup unsalted butter, 4 cups powdered sugar, and 1 tsp vanilla extract until smooth.

9. 9

   Frost the Cake

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

10. 10

    Serve

    Decorate with additional candied walnuts on top, slice, and enjoy your delicious carrot cake!