This Carrot Cake with Creamy Frosting is not only a crowd-pleaser but also a slice of nostalgia that brings together family and friends around the table.
Ingredients
Scale:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups grated carrots (about 4 medium carrots)
1 cup chopped walnuts or pecans (optional)
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet, stirring until just combined. Avoid overmixing.
Fold in the grated carrots and nuts, if using, until evenly distributed.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks.
While the cakes cool, prepare the cream cheese frosting. In a bowl, beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar and vanilla, mixing until smooth and fluffy.
Once the cakes have completely cooled, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
Garnish with additional chopped nuts or shredded coconut if desired, and serve to delighted guests!
