Classic Carrot Cake with Cream Cheese Frosting
Traditional dish · American
A moist and flavorful carrot cake, packed with shredded carrots, warm spices, and nuts, topped with a tangy cream cheese frosting. This is the quintessential carrot cake experience.
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Ingredients
- all-purpose flour2 cups
- granulated sugar2 cups
- baking soda2 teaspoons
- ground cinnamon2 teaspoons
- ground nutmeg1 teaspoon
- salt1/2 teaspoon
- eggs4 large
- vegetable oil1 1/2 cups
- vanilla extract2 teaspoons
- shredded carrots3 cups
- chopped walnuts or pecans1 cup
- cream cheese, softened8 ounces
- unsalted butter, softened1/2 cup
- powdered sugar4 cups
Steps
- 1
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- 2
In a large bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and salt.
- 3
In a separate bowl, whisk together eggs, vegetable oil, and vanilla extract.
- 4
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- 5
Fold in the shredded carrots and chopped nuts.
- 6
Divide the batter evenly between the prepared pans.
- 7
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- 8
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- 9
While the cakes cool, prepare the frosting: In a large bowl, beat the softened cream cheese and butter until smooth using a hand mixer or stand mixer.
- 10
Gradually add the powdered sugar, beating until the frosting is light and fluffy.
- 11
Once the cakes are completely cool, frost the top of one layer, then place the second layer on top. Frost the top and sides of the entire cake.
- 12
Garnish with extra chopped nuts if desired. Chill before serving.
