Traditional Carrot Cake
Indulge in the timeless delight of a Traditional Carrot Cake—an irresistibly moist and flavorful dessert made with freshly grated carrots, warm spices, and your choice of crunchy walnuts. This easy-to-follow recipe layers soft, tender cakes with a luxuriously smooth cream cheese frosting, creating a perfect balance of sweetness and tang. With just 20 minutes of prep and classic ingredients like cinnamon, vanilla, and a hint of nutty richness, this carrot cake is ideal for celebrations or as an everyday treat. Whether topped with extra walnuts or elegant swirls of frosting, this classic dessert is sure to impress. Perfect for any occasion, it’s a bakery-quality treat you can master at home!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 4 eggs
- 1 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 3 cups carrots, finely grated
- 1 cup chopped walnuts (optional)
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then set them aside.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt.
In another bowl, beat the eggs, vegetable oil, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Fold in the grated carrots and chopped walnuts (if using).
Pour the batter evenly into the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Once baked, remove the pans from the oven and let the cakes cool in the pans for about 10 minutes. Then, carefully transfer the cakes to a wire rack to cool completely.
To make the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.
Once the cakes are completely cooled, 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 cake.
Decorate with additional chopped walnuts or grated carrot, if desired. Chill the cake in the refrigerator for at least 30 minutes before serving for best results.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 439 mg | 19% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 76.1 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 222 mg | 5% | |
*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.
