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Moist carrot cake slice with thick cream cheese frosting and chopped walnuts on white plate

Carrot Cake With Cream Cheese Frosting

A moist, spiced carrot cake loaded with freshly grated carrots and topped with rich, tangy cream cheese frosting that melts in your mouth.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1½ cups granulated sugar
  • 1¼ cups vegetable oil
  • 4 large eggs room temperature
  • 3 cups freshly grated carrots
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F and grease two 9-inch round cake pans, then dust with flour.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, and salt until well combined.
  3. In another bowl, beat together sugar, oil, and eggs until smooth and creamy, about 2 minutes.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the grated carrots until evenly distributed throughout the batter.
  6. Divide batter evenly between prepared pans and bake for 30-35 minutes until a toothpick comes out clean.
  7. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  8. For frosting, beat cream cheese and butter until fluffy, then gradually add powdered sugar and vanilla.
  9. Place one cake layer on serving plate, spread frosting on top, add second layer and frost entire cake.
  10. Refrigerate for 30 minutes before serving to set the frosting properly.

Notes

For best results, grate carrots yourself rather than using pre-shredded. Store covered in refrigerator for up to 5 days.