Carrot Cake with Cream Cheese Frosting
Ingredients
- • 250 g all-purpose flour
- • 10 g baking powder
- • 6 g baking soda
- • 10 g ground cinnamon
- • 2 g ground nutmeg
- • 5 g salt
- • 240 ml vegetable oil
- • 200 g granulated sugar
- • 100 g brown sugar
- • 4 item eggs
- • 10 ml vanilla extract
- • 300 g carrots, grated
- • 120 g walnuts, chopped
- • 450 g cream cheese, softened
- • 115 g butter, softened
- • 480 g powdered sugar
- • 5 ml vanilla extract for frosting
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- 3
In a large bowl, whisk together oil, granulated sugar, and brown sugar until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- 4
Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- 5
Gently fold in the grated carrots and chopped walnuts until evenly distributed.
- 6
Divide the batter evenly between the prepared pans. Tap pans gently on the counter to release air bubbles.
- 7
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 8
Cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
- 9
For the frosting: Beat cream cheese and butter together until light and fluffy, about 3 minutes.
- 10
Gradually add powdered sugar, beating until smooth. Mix in vanilla extract.
- 11
Place one cake layer on serving plate, spread with 1/3 of the frosting. Top with second layer and frost top and sides with remaining frosting.
- 12
Refrigerate for at least 30 minutes before serving to set the frosting.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This classic carrot cake is my go-to crowd-pleaser - the warm spices and cream cheese frosting create pure comfort in every bite. Don't skip the walnuts for that perfect crunch, and grate your carrots finely for the most tender, moist cake you'll ever make."
