great carrot cake recipe

Written ByJenny Smyth Posted on
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The Best great carrot cake recipe

I’ve been making this great carrot cake recipe for years, and it’s always a hit with my family. The first time I tried it, I was hooked – the combination of sweet carrots, crunchy walnuts, and creamy cream cheese frosting is absolute perfection.

I love how moist and flavorful the cake is, and the fact that it’s made with wholesome ingredients like carrots, sugar, eggs, and flour makes me feel good about serving it to my kids. My husband is particularly fond of this recipe because he loves how easy it is to make – just mix everything together in one bowl and bake!

The best part is that it’s perfect for any occasion – whether we’re celebrating a birthday or just need a sweet treat after dinner. I’ve even started making it for our weekly family gatherings because everyone loves it so much.

Plus, the leftovers freeze beautifully, so I can whip out a slice (or two) whenever we need a quick dessert fix.

Classic Carrot Cake with Cream Cheese Frosting

4.7 from 883 votes

A moist and delicious carrot cake recipe with a creamy cheese frosting. Perfect for any occasion, this cake is packed with fresh carrots, warm spices, and a hint of cinnamon.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 1/2 cups granulated sugar
4 large eggs
1 cup vegetable oil
1 teaspoon vanilla extract
3 cups grated carrots
1/2 cup chopped walnuts (optional)

For the Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour a 9×13 inch baking pan.
3In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
4Mix well and set aside.
5In a large bowl, beat the sugar and eggs together until light and fluffy.
6Gradually add the vegetable oil and vanilla extract, mixing well.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8Fold in the grated carrots and chopped walnuts if using.
9The batter will be thick.
10Pour the batter into the prepared pan and smooth the top with a spatula.
11Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
12Allow the cake to cool completely in the pan on a wire rack.
13While the cake is cooling, prepare the cream cheese frosting.
14In a large bowl, beat the cream cheese and butter together until smooth and creamy.
15Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
16If the frosting is too thick, add a small amount of milk to reach your desired consistency.
17Once the cake is completely cooled, spread the frosting evenly over the top.
18Slice and serve.
19Store any leftovers in an airtight container in the refrigerator for up to 5 days.

🔧Equipment

9×13 inch baking pan
Mixing bowl
Electric mixer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 6g❤️Cholesterol: 70mg🧂Sodium: 500mg🌾Total Carbs: 60g🥦Dietary Fiber: 2g🍬Sugars: 48g🥩Protein: 4g

📝Notes

Tips: To make the cake even more moist, you can add 1/2 cup of crushed pineapple or 1/2 cup of raisins to the batter. For a healthier option, substitute half of the vegetable oil with applesauce.

This great carrot cake recipe has become a staple in our household – whether we’re celebrating a special occasion or just need a delicious dessert after dinner.

The best part is that it freezes beautifully, so I can whip out a slice (or two) whenever we need a quick treat fix.

Plus, it’s perfect for family gatherings because everyone loves it so much.

❓ Frequently Asked Questions About Carrot Cake with Cream Cheese Frosting

Q: What makes this carrot cake recipe so special?

This carrot cake recipe stands out from the rest because of its unique blend of spices and the generous amount of walnuts used in the batter. The addition of chopped walnuts adds a delightful texture to the cake and helps to balance out the sweetness of the carrots.

Q: Can I make this recipe without walnuts?

While walnuts are an integral part of this recipe, you can substitute them with another type of nut if you’re allergic or prefer not to use them. However, keep in mind that the flavor and texture may be slightly different.

Q: Is this carrot cake recipe suitable for vegans?

No, this recipe is not suitable for vegans as it contains eggs and dairy products. If you’re looking for a vegan alternative, consider substituting these ingredients with plant-based alternatives.

Q: Can I make this recipe ahead of time?

Yes, you can prepare the batter ahead of time and store it in the refrigerator overnight before baking. This will help to ensure that your cake is fresh and ready to serve when you need it.

Q: How do I store leftover carrot cake?

You can store leftover carrot cake at room temperature for up to three days or wrap it tightly in plastic wrap and freeze for up to two months. When reheating, make sure to let it cool completely before serving.

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