admin Carrot cake is one of those desserts that can be made for holidays, birthdays, or pretty much anytime you get a sweet tooth. This simple moist cake is topped with a creamy cream cheese frosting making it a lush and decadent treat. This recipe is my grandmothers and it’s so simple and easy to make!
The carrots that go in the cake HAVE to be hand grated. Unfortunately, there is no quick trick to get them grated. If you process them in a food processor, the carrots will be mushy and too moist for the cake.
Carrot cake can be made lots of different ways with lots of different ingredients, but I like to use a handful of everyday ingredients that most people probably already have in their pantry that makes a delicious and effortless dessert.
Leaving the cakes in the pans after baking allows them to set and gradually cool down.
My absolute least favorite cooking job is to frost a cake. It’s like painting…there’s always one more spot to get and I’m terrified I’m not going to have enough to complete the job.
Very important to make sure the cake layers are completely cooled. If they are still warm, the icing will melt and cause a huge mess!
I typically use walnuts, but you can also use pecans.
Carrot Cake
Ingredients
- 3 cups plus 1 tablespoon cake flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs room temperature
- 1 teaspoon vanilla extract
- 3 cups grated carrots
- Icing:
- 12 tablespoons unsalted butter room temperature
- 12 oz cream cheese room temperature
- 1 ½ teaspoon vanilla extract
- 6 cups confectioner’s sugar
- 1 cup walnuts chopped
Instructions
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Preheat the oven to 350 degrees. Grease 2 9-inch cake pans and line bottoms with parchment paper.
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Sift together the cake flour, baking powder, baking soda, cinnamon, and salt into a large bowl and set aside.
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Add the sugar, vegetable oil, eggs, and vanilla extract to the bowl of a stand mixer fitted with the paddle attachment. Beat until well combined, about 1 minute. With the mixer on low, slowly add the dry mixture a little at a time until well incorporated. Fold the grated carrots into the batter. Evenly pour the batter into the cake pans.
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Bake for 30 minutes or until a tooth pick comes out clean. Set the pans aside for 15 minutes to cool then turn the cakes over on a wire rack to cool completely.
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For the icing, beat the butter, cream cheese, and vanilla extract until creamed, about 3-4 minutes. With the mixer on low, slowly add the confectioner’s sugar until combined. Fold in the walnuts.
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Make sure the cake layers are cooled completely before icing.
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