Description
This Carrot Cake is the perfect combination of moist, spiced cake with a creamy, tangy cream cheese frosting. With the addition of grated carrots and crunchy walnuts, it’s a comforting and irresistible treat for any occasion!
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 4 eggs
- 1 1/2 cups vegetable oil
- 3 cups grated carrots
- 1 cup chopped walnuts
For the Frosting:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan.
- In a large bowl, mix together the flour, sugar, baking soda, cinnamon, and salt.
- Stir in the eggs and vegetable oil, then fold in the grated carrots and walnuts. Pour the mixture into the prepared pan.
- Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- To make the frosting, beat together the cream cheese and butter until smooth and creamy. Mix in the powdered sugar and vanilla extract. Spread the frosting over the cooled cake before serving.
Notes
- You can substitute walnuts with pecans or omit them for a nut-free version.
- For an even moister cake, you can add 1/2 cup of crushed pineapple (drained) to the batter.
- Prep Time: 20 minutes
- Cook Time: 45 minutes