Carrot Cake Recipe
My classic Carrot Cake recipe with cream cheese frosting is comfort baked into every single layer. It’s incredibly moist, perfectly spiced, and filled with crunchy toasted walnuts. I love making it on birthdays, holidays, or honestly any time of year.
Ingredients
- 1 ½ cups walnuts
- 3 cups all-purpose flour
- 1 tablespoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups oil
- 1 cup sugar
- 1 1/2 cups brown sugar
- 6 eggs
- 1 tablespoon vanilla extract
- 4 cups peeled and shredded carrots
- cream cheese frosting recipe x 2
Instructions
- Preheat the oven to 350°.
- Add the walnuts to a large frying pan over medium-low heat and cook until browned, which takes about 3 to 4 minutes, stirring occasionally.
- Remove the walnuts and finely chop. Set aside.
- Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and set aside.
- In a large bowl whisk together the oil, sugars, eggs, and vanilla until completely combined and smooth.
- Stir the dry ingredients into the wet ingredients until smooth using a whisk.
- Fold the shredded carrots and 1 cup of walnuts into the batter until combined.
- Transfer the batter evenly between the 3 prepared 9” cake pans with non-stick spray and parchment paper rounds and bake at 350° for 30 minutes or until firm in the center.
- Cool the cake for 15 minutes in the pan before removing from the pan and completely cooling on a rack.
- Make the cream cheese frosting and set aside until the cake has cooled.
- Once the layers are cool and top cut flat, stack them with about 3/4 cup of frosting between each. Don’t forget the sides.
- Optionally add on the remaining chopped walnuts around the outside of the cake and on top.
Icing Carrots Option
- Reserve about 2/3 cup of the cream cheese frosting and evenly divide it into two separate bowls. If you are short on cream cheese frosting then simply increase the cream cheese frosting recipe by 25%
- Add orange food coloring to one bowl and green to the other and individually stir until mixed in.
- Transfer each icing to a piping bag with a fine piping tip and make orange carrots and green stems on the top of the cake.
Notes
The key to making the best carrot cake is to avoid adding too many extras like nuts or raisins, since they can pull moisture from the cake and make it dry. I also skip the pineapple because it tends to make the cake too wet and can overpower the natural sweetness of the carrots and the warmth of the spices. Keeping the mix-ins simple lets the real flavors shine.
Grate the carrots fresh: I always grate the carrots myself. Pre-shredded ones are too dry and don’t blend well into the batter.
Use parchment paper: I line my pans with parchment rounds. It helps the cakes release cleanly and stay moist.
Chill the frosting if needed: If the frosting feels too soft, I stick it in the fridge for a few minutes. It spreads so much easier when slightly firm.
Use a turntable: A turntable makes frosting the sides much smoother. It helps me get a clean, even finish.
Make cupcakes too: You can use this same batter to make 18 carrot cupcakes perfect for Easter. Just adjust the baking time and keep an eye on them.
Make-Ahead: You can make this cake up to 1 day ahead of time.
How to Store: Cover and keep at room temperature for up to 4 days. Cover and refrigerate for up to 6 days. You can freeze this cake, but it is best to do so un-iced and separate from each layer, covered in plastic for up to 3 months. Thaw in the refrigerator for 1 day before icing and serving.
Nutrition
Calories: 761kcalCarbohydrates: 74gProtein: 9gFat: 49gSaturated Fat: 4gPolyunsaturated Fat: 18gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 82mgSodium: 441mgPotassium: 372mgFiber: 3gSugar: 46gVitamin A: 7251IUVitamin C: 3mgCalcium: 101mgIron: 3mg