Description
This Impossibly Moist Carrot Cake with Cream Cheese Frosting is a classic, flavorful dessert that's perfect for gatherings or any special occasion. Made with freshly grated carrots, warm cinnamon, and a luscious cream cheese frosting, this cake offers a moist texture and rich taste that will delight carrot cake lovers everywhere.
Ingredients
Cake Ingredients
- 1¼ cups (250g) granulated sugar
- ¾ cup (160g) brown sugar
- 1¼ cups (296ml) 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 grated carrots
- 1 cup chopped walnuts (plus an additional ½-1 cup for garnish, optional; pecans can be used instead)
Cream Cheese Frosting Ingredients
- ½ cup (1 stick; 113g) unsalted butter, softened
- 8 oz cream cheese, softened
- 3½ cups (438g) confectioners' sugar
- 1 tsp pure vanilla extract
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish using butter and flour or a nonstick baking spray to ensure the cake doesn’t stick. Set the pan aside while you prepare the batter.
- Mix the wet ingredients: In the bowl of a stand mixer, combine 1¼ cups granulated sugar, ¾ cup brown sugar, 1¼ cups vegetable oil, 4 large room temperature eggs, and 2 teaspoons vanilla extract. Beat on medium speed for 1-2 minutes until the mixture is fully blended and smooth.
- Add the dry ingredients: To the wet mixture, add 2⅓ cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, and ½ teaspoon Kosher salt. Beat on low speed until just combined to avoid overmixing.
- Add remaining ingredients: Gently stir in 4 cups grated carrots and 1 cup chopped walnuts with a spatula or spoon until evenly incorporated throughout the batter.
- Bake the carrot cake: Pour the batter into the prepared baking dish and spread it evenly with a spatula. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the cake cool for 10 minutes in the pan, then carefully invert it onto a wire rack. Allow the cake to cool completely, about an hour, before frosting.
- Make the cream cheese frosting: In a stand mixer fitted with a paddle attachment, beat ½ cup softened butter and 8 ounces softened cream cheese on medium-high speed for 1-2 minutes until very creamy. Turn off the mixer, then add 3½ cups confectioners' sugar and 1 teaspoon vanilla extract. Begin beating on low speed, gradually increasing to medium as the sugar incorporates completely. Continue until the frosting is smooth and creamy, roughly 2 more minutes.
- Frost the cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top using an offset spatula or knife. Garnish with the remaining chopped walnuts if desired. Slice into pieces and serve to enjoy this richly moist carrot cake.
Notes
- For best results, use room temperature eggs and cream cheese to ensure smooth mixing.
- You can substitute walnuts with pecans if preferred or omit nuts for a nut-free version.
- Ensure the cake is completely cool before frosting to prevent the frosting from melting.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This carrot cake can be made a day ahead for convenience; keep it covered at room temperature until frosting.
