Print

Cozy Classic Carrot Cake Recipe with Cream Cheese Frosting and Walnuts Made Easy

classic carrot cake recipe - featured image
Print Recipe

A moist and flavorful carrot cake with warm spices, topped with tangy cream cheese frosting and crunchy walnuts. Perfect for any occasion and easy to make.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 cup (240ml) vegetable oil (can substitute with melted coconut oil)
  • 2 teaspoons pure vanilla extract
  • 3 cups (about 300g) finely shredded carrots
  • 1 cup (120g) chopped walnuts (toasted walnuts add more flavor)
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Extra chopped walnuts for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your 9×13 inch baking pan with butter or non-stick spray. Line the bottom with parchment paper if desired.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger. Set aside.
  3. In another bowl, beat granulated sugar, light brown sugar, eggs, vegetable oil, and vanilla extract until smooth and pale, about 2-3 minutes.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
  5. Fold in the shredded carrots and chopped walnuts gently with a spatula.
  6. Pour the batter into the prepared pan, smooth the top, and tap the pan gently to release air bubbles.
  7. Bake for 40-45 minutes, checking doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs. Tent with foil if top browns too fast.
  8. Cool the cake in the pan on a wire rack for 15 minutes, then remove from the pan and cool completely before frosting.
  9. To make the frosting, beat cream cheese and butter together until creamy, about 2 minutes. Gradually add powdered sugar, vanilla extract, and salt until smooth and spreadable.
  10. Spread the frosting evenly over the cooled cake and sprinkle with extra chopped walnuts if desired.
  11. Refrigerate for at least 30 minutes before slicing to let the frosting set.

Notes

Do not overmix the batter to avoid a dense cake. Use fresh, finely shredded carrots for best texture. Toast walnuts for 5 minutes at 350°F before chopping to enhance flavor. Let the cake cool completely before frosting to prevent melting. Sift powdered sugar for smooth frosting. Refrigerate frosted cake for at least 30 minutes before slicing.

Nutrition

Keywords: carrot cake, cream cheese frosting, walnuts, classic carrot cake, easy carrot cake, moist carrot cake, cozy dessert

Find it online: https://emmaoven.com/cozy-classic-carrot-cake-recipe-with-cream-cheese-frosting-and-walnuts-made-easy/