Carrot Cake with Cream Cheese Frosting
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 4 large eggs
- 1 1/4 cups vegetable oil
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 cups finely grated carrots about 4 to 5 medium carrots
- 1/2 cup chopped walnuts optional
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and grease two 9-inch round cake pans, lining the bottoms with parchment.
- Whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl.
- Whisk the eggs, oil, granulated sugar and brown sugar together in a large bowl until smooth.
- Fold the dry ingredients into the wet until just combined, no streaks of flour remaining.
- Fold in the grated carrots and walnuts, if using.
- Divide the batter evenly between the pans and smooth the tops.
- Bake for 30 to 35 minutes, until a toothpick comes out clean and the tops spring back when pressed.
- Cool in the pans 10 minutes, then turn out onto a rack and cool completely, about 1 hour.
- Beat the cream cheese and butter together until smooth with no lumps.
- Add the powdered sugar and vanilla and beat until light and fluffy, about 2 minutes.
- Place one cake layer on a plate and spread a generous layer of frosting on top.
- Set the second layer on top and frost the top and sides, smoothing with an offset spatula.
- Refrigerate at least 30 minutes before slicing, so the layers set and hold their shape.
Good to Know
Bake and frost the cake up to 2 days ahead, store covered in the fridge, and let it sit at room temperature for 30 minutes before serving.