Description
This spiced, dense carrot cake is the perfect balance of fresh, grated carrots, warm aromatics, and a signature rich cream cheese frosting. By using vegetable oil instead of butter, the sponge remains incredibly soft, moist, and light for days. Whether you are hosting a festive brunch or looking for a comforting weeknight dessert, this reliable recipe is designed to deliver a perfect, professional-grade crumb every time without the need for complicated kitchen equipment.
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
0.5 tsp ground nutmeg
1.5 cups granulated sugar
0.5 cup packed brown sugar
1 cup vegetable oil
4 large eggs
1 tbsp vanilla extract
3 cups finely grated carrots
1 cup toasted walnuts or pecans
Instructions
Preheat your oven to 350°F and grease two 9-inch round cake pans.
Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
In a large bowl, whisk the granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
Fold the dry ingredients into the wet mixture until just combined.
Fold in the grated carrots and toasted walnuts.
Divide the batter evenly between the prepared pans.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Cool in pans for 10 minutes before transferring to a wire rack to cool completely before frosting.
Notes
Ensure carrots are finely grated for the best texture. Do not overmix the batter once the flour is added, as this can lead to a dense cake. Store in an airtight container for up to 3 days, or refrigerate for up to 5 days.
- Prep Time: 20
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 32g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 3.5g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg