Carrot Cake

A moist, spiced cake made with fresh carrots and topped with classic cream cheese frosting.

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Prep Time 25

Cook Time 40

Cooling Time 55

Total Time 2

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

Cake Batter

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup vegetable oil
1/2 cup unsalted butter melted
1 cup brown sugar packed
1/2 cup granulated sugar
3 large eggs room temperature
2 cups grated carrots fresh
1/2 cup chopped walnuts optional

Frosting

8 oz cream cheese softened
1/2 cup unsalted butter softened
3 cups powdered sugar sifted
1 tsp vanilla extract

Equipment

Mixing Bowls
Electric mixer
Cake pans

Method

Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg together.
In a separate bowl, beat oil, melted butter, brown sugar, and granulated sugar until combined.
Add eggs one at a time, beating well after each addition.
Stir in the dry ingredients until just combined, then fold in grated carrots and walnuts.
Divide batter between pans and bake 35–40 minutes. Cool completely.
For frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla until fluffy.
Spread frosting between cooled cake layers and over the top. Garnish with walnuts if desired.

Nutrition

Calories: 520kcalCarbohydrates: 65gProtein: 6gFat: 27gSaturated Fat: 12gCholesterol: 85mgSodium: 280mgPotassium: 220mgFiber: 3gSugar: 42gVitamin A: 2600IUVitamin C: 2mgCalcium: 90mgIron: 2.2mg

Notes

For added flavor, toast the walnuts before mixing into the batter.