Easy Nova Scotia Carrot Cake
Discover the comfort of homemade perfection with this Easy Nova Scotia Carrot Cake recipe, a timeless dessert brimming with warm spices and moist texture. Made with a blend of grated carrots, a touch of cinnamon and nutmeg, and optional chopped walnuts for a subtle crunch, this cake strikes the perfect balance of flavor and nostalgia. Topped with a lusciously creamy homemade cream cheese frosting, it’s a dessert destined to impress at any gathering. Ready in just over an hour, this foolproof recipe is simple to follow and yields 12 slices of pure indulgence. Perfect for family celebrations, cozy afternoons, or anytime you crave a classic sweet treat, this carrot cake is sure to become a cherished favorite in your recipe collection.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking soda
- 1 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups grated carrots
- 0.5 cup chopped walnuts (optional)
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, beat the granulated sugar, brown sugar, and vegetable oil together until well combined.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the grated carrots and chopped walnuts (if using) until evenly distributed in the batter.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely in the pan on a wire rack before adding the frosting.
To make the cream cheese frosting, beat together the softened cream cheese and butter in a medium bowl until smooth.
Gradually add the powdered sugar, one cup at a time, beating until well combined and fluffy. Stir in the vanilla extract.
Spread the frosting evenly over the cooled carrot cake. Slice and serve. Enjoy!
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 393 mg | 17% | |
| Total Carbohydrate | 75.5 g | 27% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 57.3 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 162 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
