Name: Incredibly Easy and Moist Carrot Cake with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups unbleached all-purpose flour; 2 cups granulated sugar; 3 cups finely grated carrots (about 1 pound, finely grated); 4 large eggs; 1 1/3 cups vegetable oil (1 cup plus 1/3 cup); 1 teaspoon baking powder; 1 teaspoon baking soda; 1 tablespoon cinnamon; 1 tablespoon vanilla extract; 1/4 teaspoon kosher salt (or 1/8 teaspoon regular salt); 16 ounces softened cream cheese (room temperature); 1/2 cup unsalted butter (room temperature); 1 cup powdered sugar (sifted); 1 tablespoon vanilla extract; 1 cup toasted walnut halves

Ingredients

2 cups unbleached all purpose flour

2 cups granulated sugar

3 cups finely grated carrots (about 1 pound)

4 large eggs

1 1/3 cup vegetable oil (1 cup plus 1/3 cup)

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon cinnamon

1 tablespoon vanilla extract

1/4 teaspoon kosher salt (or 1/8 teaspoon regular salt)

16 ounces softened cream cheese (room temperature)

1/2 cup unsalted butter (room temperature)

1 cup powdered sugar (sifted)

1 tablespoon vanilla extract

1 cup toasted walnut halves

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit.

Step 2: In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Mix well.

Step 3: Add the vegetable oil and vanilla extract to the dry ingredients and mix until fully incorporated.

Step 4: Beat in the eggs one at a time, ensuring each egg is fully mixed before adding the next.

Step 5: Finely grate the carrots using the fine side of a grater. Measure out 3 cups without pressing them into the measuring cup.

Step 6: Gently fold the grated carrots into the batter until evenly distributed.

Step 7: Divide the batter evenly into three greased and floured 8-inch round cake pans.

Step 8: Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. If using 9-inch pans, add a few more minutes to the baking time.

Step 9: Remove the cakes from the oven and let them cool in the pans on wire racks for about 5 minutes.

Step 10: Carefully turn the cakes out onto the racks and let them cool completely before frosting.

Step 11: To make the frosting, beat the softened cream cheese and butter together in a medium bowl on medium speed for 2 to 3 minutes until light and fluffy.

Step 12: Add the powdered sugar and vanilla extract to the cream cheese mixture and beat until smooth and creamy.

Step 13: Place one cake layer on your serving plate and spread one-quarter of the frosting evenly over the top.

Step 14: Add the second cake layer on top, spreading another one-quarter of the frosting evenly over it.

Step 15: Place the third cake layer on top and cover the entire cake with the remaining frosting, spreading it over the top and sides.

Step 16: Gently push extra frosting from the top onto the sides to cover them, then smooth the frosting and scrape away a little from the sides to reveal some cake texture if desired.

Step 17: Sprinkle the toasted walnut halves over the top center of the cake.

Step 18: Serve immediately or refrigerate for up to 3 days.

Tips & Variations

Use freshly grated carrots for optimal moisture and flavor; avoid finely shredding ahead of time to prevent sogginess.

For a nut-free version, omit the walnuts or replace them with toasted coconut flakes.

If you prefer a spicier cake, add 1/2 teaspoon of ground nutmeg or ginger to the dry ingredients.

Make sure all your ingredients, especially eggs and dairy, are at room temperature for a smoother batter and frosting.

Storage

Store the frosted carrot cake covered in the refrigerator for up to 3 days. If storing unfrosted layers, wrap each layer tightly with plastic wrap and keep in an airtight container in the fridge for up to 2 days. Before serving, let the cake sit at room temperature for about 20 minutes for the best texture. Leftover cake can be frozen for up to 2 months; thaw overnight in the refrigerator before bringing to room temperature.

FAQs

Can I make this carrot cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure it contains xanthan gum or add it separately to help with structure.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with only a few moist crumbs, the cake is done. Avoid opening the oven too early to prevent sinking.