Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 cup packed brown sugar
1.5 cups vegetable oil
4 large eggs
3 cups freshly grated carrots
1 cup coarsely chopped walnuts
2 tsp ground cinnamon
1 tsp baking powder
0.5 tsp salt
8 oz cream cheese, softened
0.5 cup butter, softened
2 cups powdered sugar
1 tsp vanilla extract
Instructions
Preheat your oven to 350F and grease two 9-inch round baking pans with non-stick spray and line with parchment paper.
Whisk the flour, baking powder, cinnamon, and salt in a large bowl.
In a separate large bowl, beat the eggs, vegetable oil, granulated sugar, and brown sugar until smooth.
Gradually stir the dry ingredients into the wet ingredients until just combined.
Fold in the grated carrots and chopped walnuts by hand.
Divide the batter evenly between the prepared pans.
Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare the frosting by beating the cream cheese, butter, powdered sugar, and vanilla until smooth and spreadable.
Frost the cooled cake layers once completely chilled.
Notes
Ensure all ingredients are at room temperature for the best batter emulsion. Do not overmix when adding the dry ingredients to maintain a light, airy texture. Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20
- Cook Time: 45
- Category: Carrot Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 8g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg