Desserts & Bakery · Free recipe
Carrot Cake with Cream Cheese Frosting
A moist, spiced carrot cake studded with walnuts and topped with tangy cream cheese frosting, cozy and crowd-pleasing.
Step 1
Heat the oven to 350 F. Grease a 9-by-13-inch baking pan and line the bottom with parchment paper for easy removal.
Step 2
In a bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until evenly mixed.
Step 3
In a large bowl, whisk the oil, granulated sugar, eggs, and 2 teaspoons vanilla until smooth and slightly thickened.
Step 4
Stir the grated carrots into the wet mixture until they are coated.
Step 5
Add the dry ingredients to the wet mixture and stir gently with a spatula just until no dry flour remains. Fold in the walnuts.
Step 6
Pour the batter into the prepared pan and spread it level with the spatula.
Step 7
Bake for 33 to 38 minutes. The cake is done when a toothpick in the center comes out clean or with a few moist crumbs and the top is springy. A jiggly, wet center needs more time.
Step 8
Set the pan on a wire rack and let the cake cool completely, about 1 hour and 15 minutes. Frosting a warm cake will make it slide off.
Step 9
Make the frosting: beat the cream cheese and butter together until totally smooth, about 2 minutes.
Step 10
Add the powdered sugar 1 cup at a time on low speed, then beat in 1 teaspoon vanilla until fluffy.
Step 11
Spread the frosting evenly over the cooled cake, right in the pan, using an offset spatula or the back of a spoon.
Step 12
For a finishing touch, sprinkle a handful of extra chopped walnuts over the top.
Step 13
Slice into squares to serve. Store leftovers covered in the refrigerator.
Tips from the test kitchen
- Grate the carrots finely so they soften fully and blend into the crumb.
- Squeeze very wet carrots gently in a paper towel so the batter is not soggy.
