This incredibly moist carrot cake is filled with freshly grated carrots, warm spices, and a rich cream cheese frosting. Perfect for any celebration or simply as a treat.
Preparation time
20min
Cooking time
40min
Ingredients
12 Servings
- 2 tsp baking powder
- 1.5 tsp baking soda
- 115 g butter
- 300 g carrots
- 2 tsp cinnamon
- 225 g cream cheese
- 4 eggs
- 250 g flour
- 0.5 tsp nutmeg
- 240 ml oil
- 480 g powdered sugar
- 1 tsp salt
- 400 g sugar
- 2 tsp vanilla extract
- 100 g walnuts
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2
In a large bowl, mix together the sugar, oil, and eggs until well blended.
Step 3
In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 5
Fold in the grated carrots and chopped walnuts.
Step 6
Divide the batter evenly between the prepared cake pans.
Step 7
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 9
For the frosting, beat together the cream cheese and butter until smooth.
Step 10
Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
Step 11
Once the cakes are completely cool, spread the frosting between the layers and over the top and sides of the cake.