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Incredibly Easy and Moist Carrot Cake with Cream Cheese Frosting Recipe

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★★★★★

4.9 from 74 reviews

This incredibly easy and moist carrot cake recipe yields a tender, flavorful cake layered with creamy homemade cream cheese frosting and topped with toasted walnuts. Perfect for any occasion, this classic dessert combines finely grated carrots, warm cinnamon, and rich vanilla to create a delightful treat that’s sure to impress.

Ingredients

Scale

Cake 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)

Cream Cheese Frosting

  • 16 ounces softened cream cheese (room temperature)
  • 1/2 cup unsalted butter (room temperature)
  • 1 cup powdered sugar (sifted)
  • 1 tablespoon vanilla extract

Toppings

  • 1 cup toasted walnut halves

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature by the time your batter is ready.
  2. Mix Dry Ingredients: In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, cinnamon, and kosher salt. Mix well to evenly distribute all dry ingredients.
  3. Add Wet Ingredients: Pour the vegetable oil and vanilla extract into the dry ingredients and mix thoroughly until combined.
  4. Incorporate Eggs: Beat in the eggs one at a time, ensuring each egg is fully mixed before adding the next to create a smooth batter.
  5. Prepare Carrots: Finely grate approximately 4 large carrots to measure 3 cups, avoiding pressing down the grated carrots so they remain fluffy.
  6. Combine Carrots with Batter: Gently fold the grated carrots into the batter until just incorporated to maintain the batter’s texture.
  7. Prepare Cake Pans: Grease and flour three 8-inch round cake pans. Divide the batter evenly among the pans to ensure even baking.
  8. Bake: Bake the cakes for 30 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean. If you use 9-inch pans, add a few extra minutes of baking time.
  9. Cool Cakes: Remove the pans from the oven and let them cool on racks for about 5 minutes. Then, carefully remove the cakes from the pans and let them cool completely on the racks before frosting.
  10. Make Frosting: In a medium bowl, beat the softened cream cheese, unsalted butter, powdered sugar, and vanilla extract on medium speed for 2 to 3 minutes until the frosting is light and fluffy.
  11. Frost First Layer: Place one cake layer on your serving plate. Spread 1/4 of the cream cheese frosting evenly over the top using an offset spatula or a knife.
  12. Add Second Layer: Place the second cake layer on top of the frosted layer and repeat spreading another 1/4 of the frosting evenly over it.
  13. Add Third Layer: Place the final cake layer on top and frost the top of the cake with the remaining frosting, spreading gently from the center outward.
  14. Frost Sides: Push the extra frosting from the top onto the sides of the cake and spread carefully to cover all sides without dragging crumbs into the frosting.
  15. Touch Up Frosting: Gently scrape away a bit of frosting from the sides to reveal some of the cake, then smooth out any uneven frosting areas for a clean finish.
  16. Add Walnuts: Sprinkle the toasted walnut halves onto the center of the cake as a crunchy, flavorful topping.
  17. Serve or Store: Serve the cake immediately or refrigerate, covered, for up to 3 days. You can assemble the cake a day ahead by layering with parchment paper between layers to prevent sticking.

Notes

  • To finely grate carrots, use the fine side of a box grater for the best texture and moisture distribution.
  • Measure grated carrots loosely without pressing down for accurate volume and moisture content.
  • If using regular salt instead of kosher salt, reduce the salt quantity by half to avoid over-salting.
  • Ensure all frosting ingredients are at room temperature to achieve a smooth and fluffy frosting.
  • To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.
  • This cake can be stored in the refrigerator for up to 3 days; bring to room temperature before serving for best flavor.

Keywords: carrot cake, moist carrot cake, cream cheese frosting, homemade carrot cake, easy carrot cake

Find it online: https://lucabites.com/incredibly-easy-and-moist-carrot-cake-with-cream-cheese-frosting-recipe/