Carrot Cake with Cream Cheese Frosting
by unknown · 4/29/2026
DessertVegetarianBakingParty Food
A moist, warmly spiced carrot cake with tangy cream cheese frosting. Crowd-pleaser at every gathering.
12 servingsPrep: 25 minCook: 35 minTotal: 60 min
Ingredients
Servings:
12
- 2 cupsall-purpose flour
- 1½ cupssugar
- 1 cupvegetable oil
- 3 largeeggs
- 2½ cupscarrots, finely grated
- 2 tspcinnamon
- ½ tspginger
- 1½ tspbaking soda
- ½ tspbaking powder
- ½ tspsalt
- 8 ozcream cheese, softened
- 4 tbspbutter, softened
- 2 cupspowdered sugar
- 1 tspvanilla extract
- ½ cupwalnuts, chopped
Instructions
- 1.Preheat oven to 350°F. Grease two 9-inch round cake pans.
- 2.Whisk oil, sugar, and eggs until smooth. Stir in grated carrots.
- 3.Fold in flour, cinnamon, ginger, baking soda, baking powder, and salt until just combined. Fold in walnuts.
- 4.Divide evenly between pans. Bake 30–35 minutes until a toothpick comes out clean. Cool completely.
- 5.Beat cream cheese and butter until fluffy. Add vanilla and gradually mix in powdered sugar until smooth and spreadable.
- 6.Frost the cooled cake: spread frosting on one layer, stack the second, then frost the top and sides.
Notes
Grate the carrots yourself — pre-shredded carrots are too dry and coarse for a moist cake.