Why make this recipe
Carrot cake is a classic dessert that brings warmth and sweetness to any occasion. It’s moist, flavorful, and has the perfect amount of spice. This Easy Carrot Cake Recipe is simple to follow and requiresminimal ingredients, making it perfect for bakers of all skill levels. Plus, the addition of cream cheese frosting takes it to a whole new level!
How to make Easy Carrot Cake
Ingredients:
- 2 cups unbleached all-purpose flour
- 2 cups granulated sugar
- 3 cups finely grated carrots (about 1 pound. Make sure to use the fine side of a box grater.)
- 4 large eggs
- 1 1/3 cups vegetable oil (that is one 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 (if using regular salt, just use half the amount)
- 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
Directions:
Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, and salt. In another bowl, beat the eggs and add vegetable oil and vanilla extract. Combine the wet and dry ingredients. Stir in the grated carrots and walnuts until evenly mixed. Divide the batter between the prepared cake pans.
Bake: Place the pans in the preheated oven and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Cream Cheese Frosting: In a large mixing bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing well after each addition. Stir in the vanilla extract.
Frosting the cake: Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
How to serve Easy Carrot Cake
Cut the cake into slices and serve it as a delightful dessert at parties, celebrations, or just as a sweet treat for yourself. It pairs well with a cup of tea or coffee!
How to store Easy Carrot Cake
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. This will help keep the cake moist and the frosting fresh. If the cake is unfrosted, you can also wrap it in plastic wrap and store it at room temperature for a couple of days.
Tips to make Easy Carrot Cake
- Use freshly grated carrots for the best flavor and moisture.
- Don’t skip toasting the walnuts; it enhances their flavor.
- If you want a lighter cake, feel free to reduce the amount of sugar or oil, but keep in mind this may affect the moisture.
Variation
For a twist, consider adding pineapple or raisins to the batter for added sweetness and texture. You can also substitute the walnuts with pecans or leave them out entirely if preferred.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance and store them wrapped in plastic wrap. Frost them when you’re ready to serve.
2. Can I freeze the cake?
Absolutely! You can freeze the unfrosted cake layers for up to 3 months. Make sure to wrap them well.
3. What can I use instead of cream cheese in the frosting?
You can use mascarpone or a buttercream frosting if you’re looking for a different flavor or texture.
Easy Carrot Cake
Ingredients
For the Cake
- 2 cups unbleached all-purpose flour
- 2 cups granulated sugar
- 3 cups finely grated carrots about 1 pound; use the fine side of a box grater
- 4 large eggs
- 1 1/3 cups vegetable oil one 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 if using regular salt, use half the amount
- 1 cup toasted walnut halves
For the 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
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat the eggs and add vegetable oil and vanilla extract.
- Combine the wet and dry ingredients.
- Stir in the grated carrots and walnuts until evenly mixed.
- Divide the batter between the prepared cake pans.
Baking
- Place the pans in the preheated oven and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Cream Cheese Frosting
- In a large mixing bowl, beat the cream cheese and butter together until smooth.
- Gradually add the powdered sugar, mixing well after each addition.
- Stir in the vanilla extract.
Frosting the Cake
- Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one cake layer.
- Place the second layer on top and frost the top and sides of the cake.