This classic carrot cake is incredibly moist, warmly spiced, and topped with a rich, tangy cream cheese frosting. It’s the perfect balance of sweet and spice, making it an irresistible treat for any occasion.
Yield: 1 (9×13-inch) cake
Prep Time: 30 minutes
Cook Time: 40 minutes
Cooling Time: 1 hour
🧺 Ingredients
For the Carrot Cake:
2 cups (250g) all-purpose flour
2 tsp baking powder
1½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp salt
1 cup (240ml) vegetable or canola oil
1 cup (200g) granulated sugar
1 cup (220g) packed light brown sugar
4 large eggs, at room temperature
2 tsp vanilla extract
3 cups (about 300g) finely grated carrots
1 cup (120g) chopped walnuts or pecans
For the Cream Cheese Frosting:
8 oz (225g) full-fat cream cheese, softened
½ cup (115g) unsalted butter, softened
4 cups (480g) powdered sugar, sifted
1 tsp vanilla extract
Pinch of salt
½ cup (60g) chopped walnuts or pecans, for garnish
Instructions:
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