Print

Classic Carrot Cake

Print Recipe

A moist and flavorful carrot cake with cream cheese frosting, perfect for any occasion.

Ingredients

Scale

For the Crust:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots
  • 1 cup chopped walnuts (optional)
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
  4. Gradually mix dry ingredients into the wet ingredients until combined.
  5. Fold in grated carrots and walnuts (if using). Divide batter evenly between the prepared pans.
  6. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  7. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
  8. Frost the cooled cake layers and serve.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/carrot-cake/