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 rich and 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
- Vegetable oil1 1/2 cups
- Eggs4 large
- 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 cake pans.
- 2
In a large bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and salt.
- 3
In a separate bowl, whisk together vegetable oil, eggs, and vanilla extract.
- 4
Pour the wet ingredients into 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 cake 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: Beat together softened cream cheese and butter until smooth.
- 10
Gradually add powdered sugar, beating until light and fluffy. Add a splash of vanilla if desired.
- 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.
