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Carrot Cake

Servings 20 servings

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

  1. Preheat the oven to 350 degrees. Grease 2 9-inch cake pans and line bottoms with parchment paper.
  2. Sift together the cake flour, baking powder, baking soda, cinnamon, and salt into a large bowl and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Make sure the cake layers are cooled completely before icing.