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–+ servings
carrot cake recipe

Classic Carrot Cake

A moist, spiced carrot cake with cream cheese frosting and crunchy walnuts by Ella Chef.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 3 large eggs room temperature
  • 3/4 cup vegetable oil
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 cups grated carrots fresh
  • 1/2 cup chopped walnuts plus extra for topping
For the Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 1 tsp vanilla extract

Equipment

  • Mixing Bowls
  • Hand Mixer
  • 8-inch round cake pan
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, beat eggs, oil, brown sugar, and granulated sugar until smooth and creamy.
  4. Gradually add the dry ingredients to the wet mixture. Mix just until combined.
  5. Fold in grated carrots and chopped walnuts. Pour the batter into the prepared pan.
  6. Bake for 40–45 minutes or until a toothpick inserted comes out clean. Let cool completely.
  7. For frosting: beat cream cheese and butter until fluffy. Add powdered sugar and vanilla, mixing until smooth.
  8. Spread frosting over cooled cake and top with extra walnuts and a sprinkle of cinnamon.

Nutrition

Calories: 420kcalCarbohydrates: 52gProtein: 6gFat: 20gSaturated Fat: 8gCholesterol: 80mgSodium: 320mgFiber: 2gSugar: 36gVitamin A: 3200IUVitamin C: 2mgCalcium: 60mgIron: 2mg

Notes

For extra flavor, add crushed pineapple or shredded coconut to the batter. Refrigerate leftovers for up to 4 days.
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