a 2-layer cake

Moist Carrot Cake with Cream Cheese Frosting

Recipe Snapshot



Total Time

2 h 5 min




Preheat an oven. Grease a baking dish with butter and flour or nonstick baking spray. Set aside. Place granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract in the bowl of a stand mixer. Beat on medium speed until thoroughly mixed.

Prepare the pan, mix the wet ingredients


Add all-purpose flour, baking soda, baking powder, ground cinnamon, and Kosher salt, then beat until just combined. Stir in grated carrots and chopped walnuts until just combined.

Add the dry ingredients, add remaining ingredients


Pour into the prepared baking dish, then use a spatula to smooth into an even layer. Bake until a toothpick inserted into the center of the cake comes out clean. Cool, then carefully invert onto a wire rack. Cool completely before icing.

Bake the carrot cake


Place butter and cream cheese in the bowl of a stand mixer fitted with paddle attachment. Beat on medium-high speed until very mixed. Turn the mixer off, then add confectioner’s sugar and vanilla extract. Continue beating until the frosting is smooth and creamy.

Make the cream cheese frosting


When the cake is completely cool, spread the frosting in an even layer on top of the cake. Slice and serve!

Frost the cake


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