Easy Carrot Cake
A moist and flavorful carrot cake topped with creamy frosting, perfect for any occasion.
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.
Notes
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 this may affect moisture.