Calling all carrot cake with cream cheese frosting lovers out there! This amazingly moist cake is very rich in flavor. With every bite you get the taste of the carrots, cinnamon and nutmeg. The addition of the walnuts gives it that slight crunch and a hint of a nutty flavor. Other desserts that have a nutty flavor that you should check out are my ice box cookies with pecans and cinnamon pecan bars.
This cake is a family favorite and is made often in our household. It is not just on the traditional holiday or Easter!
Did you know carrot cake actually has its own Wikipedia page? Of course, anything does today, but this cake definitely deserves it! I love to learn about the history of things before blogging about them, but instead of boring you with facts about carrots cakes, I tell you my history with it.
I started a relationship with this cake when I was in high school. My ex boyfriend’s mom was the head baker at a place called Mary’s market in Rockford. IL. She had a recipe for this cake that was so unbelivably divine that for my graduation party she made an entire sheet cake for me to serve! That entire thing was gone in about an hour tops!
Even when I was working in Rockford before becoming a SAHM, I would stop there in the morning and get the carrot cupcake for my friend Lori and I. I felt like it was a great breakfast food too!
We literally fell in love (that cake an I) and I have tried different variations of this cake over the years but this recipe right here takes the cake, literally! My sister just recently asked me to make this on Thanksgiving! Isn’t Thanksgiving supposed to be filled with pumpkin, pecan and apple things? Maybe it’s time to start a new tradition in our family!
How to make a perfect carrot cake
First you start out with a large mixing bowl and combine oil, granulated sugar, brown sugar, eggs and vanilla. Whisk until they are all smooth. Set bowl aside.
In a separate bowl you combine all the dry ingredients together (flour, cinnamon, baking soda, baking powder, salt, nutmeg). Gradually you add to the egg mixture and with electric mixer, combine well.
Before I folded the preshredded carrots into mixture, I had to shred them even more by using some scissors (a food processor would have made them too pureed). Once I had the carrots shredded down how I liked them, I folded them into the mixture. I then added the chopped walnuts last.
The great thing about carrot cake is the number of additional or optional ingredients you can add to it. Other ingredients that can be added are different kids of nuts, coconut or raisins. You can also add in my spices such as cloves or ginger to give the cake that extra spice.
Cream cheese frosting
Cream cheese frosting is the perfect addition to a spiced carrot cake. What I love about it is that it is so easy to make. I used a hand electric mixer, but you can also use a stand mixer as well. Pick your preference!
You beat together your cream cheese, butter, salt and vanilla until creamy and smooth. Slowly add in your powdered sugar until your desired consistency.
You can make ahead and it is good at room temperature up to 8 hours or in a airtight container in fridge for 3 days.
Carrot cake with cream cheese frosting
- Electric mixer with beaters
- Home Decor
- Measuring cups and spoons
- Grater (optional)
- 2- 8 inch cake pans
Carrot cake ingredients
- 1½ cup Vegetable Oil plus 2 tbsp
- 1 cup granulated sugar
- ¾ cup brown sugar
- 6 eggs
- 1 tbsp vanilla extract
- 3¼ cup all purpose flour
- 1 tbsp ground cinnamon
- 2 tsp baking soda
- 1 tsp baking powder
- 2 tsp salt
- ½ tsp ground nutmeg
- 1 10z bag grated carrots
- 1 cup walnuts optional
Cream cheese frosting
- 2 bricks cream cheese
- ¾ cup 1.5 sticks butter, salted room temperature
- 1 tbsp vanilla extract
- ½ tsp salt
- 4 cups powdered sugar more if it needs to thicken
Carrot cake batter
- Preheat oven to 350°. Grease and flour 2 8 inch cake pans.
- In a large mixing bowl, whisk together vegetable oil, granulated sugar, brown sugar, until combined and smooth. Add in eggs one at a time along with vanilla and continue whisking until smooth.
- In a separate mixing bowl, combine the dry ingredients (flour, cinnamon, baking soda, salt, baking powder, and nutmeg) and whisk together.
- Add in dry ingredients to egg mixture and beat with electric mixer until smooth. Fold in grated carrots and nuts.
- Portion the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until cake tested comes out clean in the center. Transfer cake pans to a wire cooling rack and let the cakes cool until they reach room temperature.
Cream Cheese frosting
- Combine the cream cheese, butter, and vanilla in a large mixing bowl and mix with electric mixer until smooth. Gradually stir in powdered sugar and mix until it is completely combined. You can add more or less until you acheive your desired consistency.
- Once the cakes have cooled to room temperature remove from pans. I actually put them in the fridge for 10 minutes because they frost better. Remove from fridge and put first cake on decorating turntable. Put a large spoonful on top of cake and spread around the top of cake so that it goes over the edges. Add other cake and do the same. Complete by frosting all around the cake.
- Slice the cake up and serve it up! You can cover in an airtight container and it will stay good for up to 4 days.
- Once the cake is made and frosted, if you are not serving right away put in fridge after two hours
- Store in an airtight container in the fridge for up to 3 days
- Store in freezer for up to 1 month
Fun fact of the day!
Each year, more people are killed by teddy bears than by grizzly bears!
I can’t figure this out, unless Build a Bear blows up, how is this possible!
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