Description
Easy Homemade Carrot Cake with Creamy Frosting is a moist, flavorful cake that’s perfect for any occasion. Packed with grated carrots, warm spices, and a hint of vanilla, this cake is both light and rich. Topped with a velvety cream cheese frosting, it’s the ultimate dessert for those who love a comforting and indulgent treat.
Ingredients
Scale
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots (about 3 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Make the Cake Batter: In a large bowl, beat the oil, granulated sugar, and eggs together until smooth and well combined. Stir in the vanilla extract. Gradually add the dry ingredients, mixing until just combined. Fold in the grated carrots and chopped walnuts or pecans (if using).
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting: While the cakes are cooling, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract and mix until smooth.
- Frost the Cake: Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the entire cake with the remaining frosting.
- Serve: Slice the cake and enjoy! This cake is best served at room temperature and can be stored in the refrigerator for up to 5 days.
Notes
- For a fun twist, add raisins or coconut flakes to the cake batter.
- This cake can also be made as cupcakes by dividing the batter evenly into a muffin tin. Bake for 18-20 minutes.
- If you prefer a less sweet frosting, reduce the amount of powdered sugar to suit your taste.
- Prep Time: 20
- Cook Time: 35
- Category: Dessert