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A two-layer classic carrot cake with white cream cheese frosting and chopped walnuts on a cake stand.
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Classic Carrot Cake

Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Servings: 12 servings
Calories: 550kcal

Ingredients

  • 2 cups all -purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sal t
  • 2 teaspoons ground cinnamon
  • 1.5 cups vegetable oil
  • 4 large egg s
  • 3 cups finely grated carrots
  • 0.5 cups chopped walnuts
  • 8 ounces cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
  • Add vegetable oil and eggs to the dry mixture and whisk until well combined.
  • Fold in the grated carrots and chopped walnuts using a spatula.
  • Divide the batter evenly between the two prepared cake pans.
  • Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
  • Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
  • In a medium bowl, beat softened cream cheese and butter until smooth.
  • Gradually add powdered sugar and vanilla extract, beating until frosting is fluffy.
  • Frost the top of one cake layer, stack the second layer on top, and frost the remaining top and sides.