Ingredients
Dry Ingredients
- 1 and ½ cups (180g) all-purpose flour
- 1 and ½ teaspoons baking soda
- 1 and ½ teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- ¾ teaspoon ground allspice
- ¼ teaspoon salt
Wet Ingredients
- 1 and ½ cups (300g) granulated sugar
- 1 cup + 2 Tablespoons (245g) vegetable oil
- 3 large eggs
- 1 pound (454g) carrots, peeled and shredded
- 3 ounces walnuts, finely chopped
Cream Cheese Frosting
- 8 ounces (225g) full fat block cream cheese, softened to room temperature
- ½ cup (113g) unsalted butter, softened to room temperature
- 3 and ½ cups (420g) powdered sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
Instructions
- Prepare the pans: Preheat your oven to 350ºF (177ºC). Grease and flour two 8-inch round cake pans, or use a homemade cake release. Set aside while you prepare the batter.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground allspice, and salt until well combined. This will evenly distribute the leavening and spices in your cake.
- Combine sugar and oil: In a large bowl, whisk the granulated sugar and vegetable oil together until they are fully integrated. Then, add the eggs one at a time, whisking well after each addition to create a smooth mixture.
- Add dry ingredients to wet: Pour the dry ingredients into the wet ingredients and gently fold with a spatula until the batter just starts to come together. Avoid overmixing to keep the cake tender.
- Incorporate carrots and walnuts: Stir in the shredded carrots and finely chopped walnuts evenly into the batter until fully combined.
- Bake the cake: Divide the batter evenly between the prepared pans. Place them in the oven and bake for 30 to 34 minutes. The cake is done when a toothpick inserted into the center comes out clean. Remove from oven and cool the cakes completely in the pans on a wire rack.
- Make the cream cheese frosting: Using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the softened cream cheese and softened butter together on high speed until smooth and creamy.
- Add powdered sugar and flavorings: Lower the mixer speed to low and add the powdered sugar, vanilla extract, and salt. Then increase mixer speed to medium-high and beat for about 2 minutes until light and fluffy.
- Assemble the cake (2-layer): Place one cake layer bottom side up on a cake stand or plate. Spread an even layer of frosting over the surface. Place the second layer on top, bottom side down, press lightly, and spread the remaining frosting evenly over the top and sides. Decorate as desired.
- Assemble the cake (4-layer): If making a 4-layer cake, split each 8-inch layer into two thinner layers with a cake leveler or serrated knife. Repeat the frosting steps between each layer as done for the 2-layer version.
- Storage and make-ahead tips: Cake stays fresh at room temperature, covered, for up to 4 days, or refrigerated for up to 7 days. You can prepare the cakes and frosting up to one day in advance. Unfrosted cake layers freeze well up to 2 months and should be thawed overnight in the refrigerator before assembling. Frosted cakes also freeze for up to 2 months, thaw overnight and bring to room temperature before serving.
Notes
- Use freshly shredded carrots for the best texture and flavor in the cake batter.
- Ensure cream cheese and butter are softened to room temperature before frosting to avoid lumps and achieve a smooth texture.
- If desired, toast the walnuts lightly before adding for enhanced flavor.
- Do not overmix the batter once dry ingredients are added to keep the cake tender and fluffy.
- The cake layers can be halved horizontally to create more layers for a layered carrot cake.
- This cake tastes even better the next day after the flavors have melded.
- When freezing, wrap cake layers tightly in plastic wrap and then aluminum foil to prevent freezer burn.
- Prep Time: 15 minutes
- Cook Time: 34 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
