Easy Carrot Cake Recipe Simple: 7 Steps for a Soft, Classic Cake
A soft and classic carrot cake with warm spice, tender crumb, and smooth cream cheese frosting. This easy carrot cake recipe simple is perfect for spring gatherings, birthdays, or an everyday homemade dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely shredded carrots
- 3/4 cup chopped walnuts
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk, as needed
Instructions
- Heat the oven to 350°F and prepare two 8-inch round cake pans.
- Whisk the flour, cinnamon, nutmeg, baking soda, and salt.
- Whisk the sugars, oil, eggs, and vanilla until smooth.
- Stir in the shredded carrots.
- Add the dry ingredients and mix gently. Fold in the walnuts.
- Divide the batter between the pans and bake for 28 to 34 minutes.
- Cool the cakes completely.
- Beat the cream cheese and butter until smooth.
- Add powdered sugar and vanilla, then beat until fluffy.
- Frost the cake layers and finish with chopped walnuts.
Notes
- Shred the carrots finely for the best texture.
- Do not frost the cake until it is fully cool.
- Store covered in the refrigerator for up to 5 days.
Find it online: https://doughdazzle.com/easy-carrot-cake-recipe/