Award-winning Carrot Cake Recipe

Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment, or prepare a 9x13-inch pan.

In a large bowl, whisk together all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined.

In a separate bowl, whisk the eggs, vegetable oil, vanilla extract, and buttermilk until well combined.

Stir in the grated carrots and fold in the chopped walnuts with a light coating of flour to prevent sinking.

Combine wet and dry

Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.

Fold in carrots and walnuts

Gently fold in the grated carrots and walnuts until evenly distributed. Stop mixing as soon as batter comes together.

Bake

Divide batter evenly between prepared pans or spread into the 9x13 pan. Bake at 350°F (175°C) for about 28-34 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Cool

Let pans cool in the pan for 10-15 minutes, then turn out onto a wire rack to cool completely. If using a 9x13 pan, let cool in the pan.

Cream cheese and butter base

In a large bowl, beat softened cream cheese and softened butter until smooth and creamy.

Add sugar and flavor

Gradually add powdered sugar, beating on low until blended, then increase speed and beat until fluffy. Stir in vanilla and a pinch of salt.

Frost the cake

If layering, level cake layers and spread a generous amount of frosting between layers and over the top and sides. For a single-layer 9x13 cake, spread frosting evenly.

Serve and store

Slice and serve. Refrigerate leftovers for up to 4-5 days.