Description
A soft, tender carrot cake layered with tangy cream cheese frosting. Perfectly spiced and incredibly moist.
Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 cup vegetable oil
1 cup brown sugar
1 cup white sugar
4 large eggs
2 teaspoons vanilla extract
3 cups finely grated carrots
1 cup chopped walnuts
8 oz cream cheese
1/2 cup unsalted butter
3 cups powdered sugar
Instructions
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Preheat oven to 350°F (175°C). Grease and line two 8-inch pans.
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Whisk flour, baking soda, salt, and cinnamon.
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Mix oil and sugars. Add eggs and vanilla.
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Combine wet and dry ingredients.
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Fold in carrots and walnuts.
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Bake 30–35 minutes. Cool completely.
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Beat cream cheese and butter. Add powdered sugar and vanilla.
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Frost cake and assemble.
Notes
Store refrigerated up to 4 days.
Freeze unfrosted layers up to 3 months.
Bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 slices
- Calories: 480 per slice
- Sugar: 42g
- Fat: 28g