Easy Carrot Cake Recipe
Everyone should have an easy, moist, and delicious carrot cake recipe you can make when the urge strikes. This classic cake is perfect for all occasions.
Servings: 8 slices of cake
Equipment
- 3 8 inch round cake pans or 2 (9 inch round pans)
Ingredients
Cake
- 2 cups unbleached all purpose flour
- 2 cups granulated sugar
- 3 cups finely grated carrots About 1 pound. Make sure to use the fine side of a box grater (see post for picture).
- 4 large eggs
- 1 ⅓ cup vegetable oil (that is one cup plus ⅓ cup)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 tablespoon vanilla extract
- ¼ teaspoon kosher salt if using regular salt, just use half the amount
Cream Cheese Frosting
- 16 ounces softened cream cheese room temperature
- ½ cup unsalted butter room temperature
- 1 cup powdered sugar sifted
- 1 tablespoon vanilla extract
Topping
- 1 cup toasted walnut halves
Instructions
Cake
- Preheat oven to to 350 degrees
- Add all your dry ingredients to a large bowl and mix well2 cups unbleached all purpose flour, 2 cups granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon kosher salt, 1 tablespoon cinnamon
- Now add your vegetable oil and vanilla to your dry ingredients and mix it all in.1 ⅓ cup vegetable oil, 1 tablespoon vanilla extract
- Next beat in your eggs one at a time into the mixture.4 large eggs
- Grate your carrots. See post for how to finely grate the carrots. I like to grate a bunch of carrots (usually about 4 large ones) and then scoop that into a measuring cup to measure out the 3 cups. You do not press the shredded carrots into the measuring cup when measuring.3 cups finely grated carrots
- Now add your 3 cups freshly grated carrots to the batter and gently mix it in until incorporated.
- Pour batter into 3 greased and floured 8" round cake pans - try to make each pan have the same amount of batter.
- Bake for approximately 30- 35 minutes until a toothpick comes out clean when inserted in the middle of the cakes. If you are using 9 inch cake pans then add a few more minutes. It will be ready when a toothpick inserted into the center comes out clean.
- Take pans out of oven and let the cakes sit in pans on cooling racks to cool for approx. 5 minutes.
- Then turn out cakes carefully & let cool completely on the racks.
- Once cooled you can frost your cakes right way or store them with parchment paper in between the layers if you are making the cake a day ahead of time.
Cream Cheese Frosting
- In a medium bowl add your softened cream cheese, room temperature butter, powdered sugar and vanilla16 ounces softened cream cheese, ½ cup unsalted butter, 1 cup powdered sugar, 1 tablespoon vanilla extract
- Mix on medium speed for about 2-3 minutes until it is all light and fluffy
Frosting the cake
- Take ¼ of the frosting and place on one layer of the cake. Spread evenly over the cake with an offset spatula or knife.
- Place the second layer of your carrot cake evenly on top of the frosting.
- Repeat the step above with ¼ of the frosting and spreading it evenly over the cake.
- Now add your third layer of cake on top.
- Add the remaining frosting to the top of the cake.
- Gently spread the frosting over the top of cake working from the middle out to the edges.
- Gently push the extra frosting from the top of the cake over on to the sides.
- Frost the sides of the cake until all the sides are covered in frosting, being careful not to drag the cake itself into the frosting.
- Once the sides are all frosted, gently scrape away a little of the frosting from sides until you can start to see the carrot cake.
- Touch up any imperfect frosting areas on your cake.
- Now add your toasted walnuts to the center of your cake.1 cup toasted walnut halves
- Serve immediately or refrigerate for up to 3 days.
Video
Notes
The baking temperature is in Fahrenheit.
You can make this cake ahead of time (up to 2 days ahead), including the frosting on the cake and store it in the refrigerator. You can serve it chilled or at room temperature by letting it sit on the counter for about an hour.
It is great both ways!
To Freeze Leftover Cake:
The first thing I like to do is gently place some plastic wrap around my cake as the first layer of protection against freezer burn. Then I find a container that fits the carrot cake nicely without pressing on the top or sides and place it upright in my freezer.
It stores well without any freezer burn issues for up to one month this way.
To thaw, remove the cake from the freezer and place in the fridge overnight to thaw gently.
Nutrition
Calories: 691kcal | Carbohydrates: 90g | Protein: 3g | Fat: 37g | Saturated Fat: 30g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 264mg | Potassium: 44mg | Fiber: 1g | Sugar: 65g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!