Carrot Cake with Cream Cheese Frosting
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups finely grated carrots about 1 pound
- 1 cup chopped walnuts plus extra for garnish
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract for the frosting
- pinch of salt for the frosting
Instructions
- Heat oven to 350F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk flour, baking soda, baking powder, salt and cinnamon.
- In another bowl, whisk sugar, brown sugar, oil, eggs and vanilla until smooth, about 1 minute.
- Pour the wet ingredients into the dry, stir until no streaks remain, then fold in carrots and walnuts.
- Divide batter evenly between the pans, smooth the tops, bake 32 to 38 minutes until a toothpick in the center comes out clean.
- Cool in the pans 10 minutes, turn onto wire racks, cool completely, about 1 hour, before frosting.
- Beat cream cheese and butter until smooth and lump-free, about 2 minutes.
- Add powdered sugar 1 cup at a time, beat in vanilla and salt, until the frosting holds a soft peak.
- Set one layer on a plate, spread 3/4 cup frosting to the edge, top with the second layer.
- Frost the top and sides, scatter walnuts over the top, chill 20 minutes before slicing clean.
Good to Know
Bake and cool the unfrosted layers up to 2 days ahead, wrapped well at room temperature; frost the morning of for the cleanest edges.