Description
A deliciously moist carrot cake topped with cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup vegetable oil (or applesauce for a healthier option)
- 4 large eggs
- 3 cups shredded carrots (about 6 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese, softened
- 4 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round 9-inch baking pans.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix vegetable oil and eggs until combined. Stir in shredded carrots.
- Gradually add the wet mixture to the dry ingredients and mix until just combined—avoid overmixing.
- Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes before transferring to wire racks. Once cooled, frost with cream cheese frosting.
Notes
- Store leftover cake in the refrigerator for up to 5 days.
- For a richer flavor, add more spices or a splash of vanilla extract.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg