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Easy Carrot Cake Recipe
This Easy Carrot Cake Recipe is perfect for beginners and experienced bakers alike. It uses simple ingredients and straightforward steps to create a delicious homemade cake topped with creamy frosting.
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Servings: 12
Calories: 559kcal
Ingredients
Cake:
- 3 1/2 cups all purpose flour
- 1 1/2 cups brown sugar
- 4 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup oil
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups peeled and grated carrots
- 1 cup roughly chopped walnuts
Cream cheese frosting:
- 4 oz. cream cheese softened
- 1/4 cup butter softened
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 1/2 cups powdered sugar
Instructions
- Preheat the oven to 350°F/180°c. Line the base of 2 x 9 inch round cake tins with parchment paper, and grease the sides. Set aside.
- Add the all purpose flour, brown sugar, baking powder, ground cinnamon and salt to a large mixing bowl. Whisk until well combined. Set aside.
- Add the milk, oil, eggs and vanilla extract to another large mixing bowl. Whisk until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined. Fold through the grated carrot and chopped walnuts.
- Divide the cake batter between the 2 cake tins. Bake for 30 minutes, or until cooked through. Allow to cool in the tins for 15 minutes before transferring to a cooling rack to cool completely.
- To make the frosting, add the softened cream cheese, softened butter, vanilla extract and salt to the bowl of a stand mixer. Beat on a high speed using wire whisk attachment for 2 minutes or until smooth.
- Add the powdered sugar to the bowl, one cup at a time, beating on a low speed to combine. Once all of the powdered sugar has been added, increase the speed to high and beat for 2 minutes or until pale and fluffy.
- Place 1 of the cakes on a cake plate, and top with half of the frosting. Place the second cake over the first, then spread the rest of the frosting over the top.
Notes
- The cakes are cooked through if they spring back when lightly touched in the center. Alternatively, a skewer or toothpick can be inserted in the center of the cake. If the skewer or toothpick comes out clean, the cake is cooked through.
- The batter can be baked as one larger cake rather than two smaller cakes. If making one larger cake adjust the baking time accordingly.
- The top of the frosted cake can be decorated with chopped walnuts.
Nutrition
Serving: 1g | Calories: 559kcal | Carbohydrates: 92g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 385mg | Potassium: 143mg | Fiber: 1g | Sugar: 62g | Vitamin A: 358IU | Vitamin C: 0.01mg | Calcium: 153mg | Iron: 2mg
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