Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 1/4 cups vegetable oil
3 cups fresh carrots, hand-grated
1 cup walnuts, toasted and chopped
4 large eggs
1 tablespoon baking powder
1 teaspoon baking soda
1.5 teaspoons ground cinnamon
0.5 teaspoon salt
16 oz cream cheese, softened
1 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F and grease two 9-inch round cake pans.
Whisk flour, baking powder, baking soda, ground cinnamon, and salt in a large bowl.
Combine oil, sugar, and eggs in a separate bowl until the mixture appears smooth.
Fold the grated carrots and toasted walnuts into the wet mixture slowly.
Incorporate the dry flour mixture into the wet ingredients using a rubber spatula until just combined.
Divide the cake batter evenly between the two prepared baking pans.
Bake for 35 to 40 minutes until a toothpick inserted into the center comes out clean.
Cool completely before removing from pans.
Beat cream cheese, butter, powdered sugar, and vanilla until smooth and spread over cooled cake.
Notes
Hand-grate your carrots for the best texture and moisture. Ensure your eggs are at room temperature for the best emulsion. For the frosting, ensure the cream cheese and butter are fully softened to avoid lumps. Store the frosted cake in the refrigerator due to the cream cheese content.
- Prep Time: 25
- Cook Time: 40
- Category: Carrot Cake Recipes
- Method: Baking
- Cuisine: American Comfort
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 285mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg