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Carrot cake with cream cheese frosting and chopped walnuts, with a slice removed to reveal the moist layers.
Inga

My Favorite Carrot Cake Recipe – Easy and Delicious

This homemade carrot cake has moist layers filled with freshly grated carrots, chopped walnuts, and a hint of cinnamon. Rich cream cheese frosting and a simple walnut topping make it a delicious dessert for holidays, birthdays, and family gatherings.
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling and Chilling Time 3 hours 20 minutes
Total Time 4 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 835
Ingredients Equipment Method Notes

Ingredients
  

  • 2½ cups all-purpose flour (313 g)
  • 2 tsp baking powder (8 g)
  • 1 tsp baking soda (5 g; confirm quantity before publishing)
  • 1 tsp fine salt (6 g)
  • 1 tsp ground cinnamon (3 g)
  • 1⅓ cups vegetable oil (320 ml)
  • 1 cup packed light brown sugar (200 g)
  • 4 large eggs
  • 2 tsp vanilla extract (10 ml)
  • 3 cups freshly grated carrots (approximately 300 g)
  • 1 cup roughly chopped walnuts (115 g)
For the Cream Cheese Frosting
  • 8 oz full-fat block cream cheese, softened (227 g)
  • 1 cup unsalted butter, softened (227 g)
  • 1 tsp vanilla extract (5 ml)
  • 4-5 cups powdered sugar, sifted (480–600 g)
For Decoration
  • Additional chopped walnuts, optional

Equipment

  • Two 9-inch (23 cm) round cake pans
  • Parchment paper
  • Two large mixing bowls
  • Electric mixer
  • Whisk
  • Rubber spatula
  • Box grater
  • Measuring cups and spoons or kitchen scale
  • Wire cooling rack
  • Offset spatula or butter knife
  • Plastic wrap and a deep cake pan, optional for assembly

Method
 

  1. Prepare the pans. Preheat the oven to 350°F (175°C). Lightly grease two 9-inch (23 cm) round cake pans and line the bottoms with parchment paper.
  2. Combine the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  3. Mix the wet ingredients. In another large bowl, beat the brown sugar, vegetable oil, eggs, and vanilla with an electric mixer until smooth and well combined.
  4. Finish the batter. Pour the wet ingredients into the dry ingredients. Mix gently just until no dry flour remains. Fold in the grated carrots and chopped walnuts until evenly distributed. Avoid overmixing.
  5. Bake. Divide the batter evenly between the pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  6. Cool completely. Let the cakes cool in their pans for 10–15 minutes, then carefully turn them out onto a wire rack. Remove the parchment paper and allow both layers to cool completely.
  7. Make the frosting. Beat the softened butter until pale and fluffy. Add the cream cheese and mix until smooth. Mix in the vanilla, then gradually add 4 cups (480 g) powdered sugar on low speed. Add more powdered sugar as needed, up to 5 cups (600 g) total. Scrape down the bowl and mix just until smooth and creamy.
  8. Assemble. Place one cooled cake layer on a serving plate and spread frosting evenly over it. Add the second layer and frost the top. For my preferred method, assemble the cake in a deep cake pan lined with plastic wrap, leaving plenty of overhang to help with removal. The pan must be deep enough to hold both layers and the frosting.
  9. Decorate and chill. Leave the sides uncovered for a rustic finish and sprinkle chopped walnuts over the top. Refrigerate for at least 2 hours to let the frosting firm up and the layers settle.
  10. Serve. If assembled in a lined pan, carefully remove the chilled cake, peel away the plastic wrap, and transfer to a serving plate. If desired, spread reserved frosting over the sides. Cut into 12 slices, wiping the knife between cuts.

Notes

  • Carrots: Peel and freshly grate the carrots for the best texture. Avoid thick, packaged shredded carrots.
  • Frosting: Use full-fat block cream cheese for a thicker frosting. Butter should be softened but not melted.
  • Cooling: Let the layers cool completely before frosting to prevent the filling from melting.
  • Walnuts: Substitute chopped pecans in equal amounts, or omit the nuts.
  • Make ahead: Assemble the cake a day before serving and refrigerate it covered.
  • Storage: Keep covered in the refrigerator for up to 4-5 days. Let individual slices soften at room temperature for 20-30 minutes before serving.
  • Freezing: Wrap unfrosted layers well and freeze for up to 3 months, or freeze individually wrapped frosted slices for up to 2 months. Thaw overnight in the refrigerator.
  • Nutrition: Estimates are based on 12 slices, 4 cups powdered sugar, and no extra walnuts for decoration.
 
 

Nutrition per Serving

Calories: 835 kcal | Carbohydrates: 81 g | Protein: 8 g | Fat: 55 g | Saturated Fat: 16 g | Fiber: 3 g | Sugar: 59 g