Description
A straightforward recipe for a moist carrot cake with cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 1/2 cups granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 cups grated carrots
- 1 cup chopped walnuts (optional)
- For Frosting: 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a separate bowl, mix the vegetable oil, granulated sugar, and brown sugar until combined. Beat in the eggs one at a time.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the grated carrots and walnuts, if using.
- Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
- To make the frosting, beat the softened cream cheese and butter together until smooth.
- Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
- Spread the frosting evenly over the cooled cake.
Notes
- For a finer texture, grate the carrots using the small holes of a box grater.
- If you omit the walnuts, you can substitute with an equal amount of raisins.
- You can bake this recipe in two 9-inch round pans instead of a sheet cake; adjust baking time as needed.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg