Impossibly Moist Carrot Cake with Cream Cheese Frosting
When I tell you that my homemade Carrot Cake with Cream Cheese Frosting is the ultimate dessert, I mean it! Filled with shredded carrots, walnuts, and warm spices, this tender cake has a moist crumb and subtle sweetness that is perfectly balanced by the sweet, tangy frosting. Can be made into a single layer cake, a 2-layer cake, or cupcakes.
Servings: 15 servings
Calories: 641kcal
Video
Ingredients
For the cake
- 1¼ cups (250g) granulated sugar
- ¾ cup (160g) brown sugar
- 1¼ cups (300ml) vegetable oil or other neutral oil
- 4 large (200g) eggs, room temperature
- 2 tsp pure vanilla extract
- 2⅓ cups (280g) all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp Kosher salt
- 4 cups (440g) grated carrots
- 1 cup (125g) chopped walnuts, plus an additional ½-1 cup for garnish (can use pecans instead if preferred)
For the cream cheese frosting
- ½ cup (1 stick; 113g) unsalted butter, softened
- 8 oz cream cheese, softened
- 3½ cups (440g) confectioners' sugar
- 1 tsp pure vanilla extract
Instructions
- Prepare the pan. Preheat an oven to 350°F (175°C). Grease a 9x13 baking dish with butter and flour or nonstick baking spray. Set aside.
- Mix the wet ingredients. Place 1¼ cups (250g) granulated sugar, ¾ cup (160g) brown sugar, 1¼ cups (300ml) vegetable oil, 4 large (200g) eggs, and 2 tsp vanilla extract in the bowl of a stand mixer. Beat on medium speed until thoroughly mixed, about 1-2 minutes.
- Add the dry ingredients. Add 2⅓ cups (280g) all-purpose flour, 2 tsp baking soda, 2 tsp baking powder, 2 tsp ground cinnamon, and ½ tsp Kosher salt, then beat until just combined.
- Add remaining ingredients. Stir in 4 cups (440g) grated carrots and 1 cup (125g) chopped walnuts until just combined.
- Bake the carrot cake. Pour into the prepared baking dish, then use a spatula to smooth into an even layer. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes, then carefully invert onto a wire rack. Cool completely (about an hour) before icing.
- Make the cream cheese frosting. Place ½ cup (113g) butter and 8 oz cream cheese in the bowl of a stand mixer fitted with paddle attachment. Beat on medium-high speed until very mixed, about 1-2 minutes. Turn the mixer off, then add 3½ cups (440g) confectioner’s sugar and 1 tsp vanilla extract. Begin beating on low, then gradually increase the speed as the sugar is incorporated. Continue beating until the frosting is smooth and creamy, about 2 minutes more.
- Frost the cake. When the cake is completely cool, spread the frosting in an even layer on top of the cake. Add remaining chopped walnuts, if wanted, for garnish. Slice and serve!
Notes
- Make ahead: Bake layers up to 2 days ahead; wrap tightly and store at room temperature before frosting.
- Storage: Refrigerate frosted cake, covered, for up to 5 days.
- Freeze: Freeze unfrosted layers (wrapped tightly) for up to 2 months. Freeze fully frosted cake for up to 3 months; thaw overnight in the refrigerator.
- Double layer cake: Divide batter between two greased 9-inch pans. Bake at 350°F / 175°C for 30–35 minutes; cool completely before frosting.
- Cupcakes: Fill lined muffin tins ⅔ full. Bake at 350°F / 175°C for 18–22 minutes. Makes about 24.
Nutrition
Calories: 641kcal | Carbohydrates: 76g | Protein: 6g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 81mg | Sodium: 375mg | Potassium: 223mg | Fiber: 2g | Sugar: 57g | Vitamin A: 6169IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 2mg
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