Moist Carrot Cake
A delicious moist carrot cake with warm spices, crunchy walnuts, and topped with a creamy cream cheese frosting. Perfect for afternoon tea or as a dessert!
Equipment
- 9-inch round cake pan
- Grater
- Electric mixer
- Spatula
- Mixing bowl
Ingredients
- 3 cups grated carrots
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
- For the frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease your cake pan.
- In a large bowl, mix flour, baking powder, baking soda, spices, and salt.
- In another bowl, whisk together sugar, oil, eggs, and vanilla.
- Gently fold the dry ingredients into the wet ingredients.
- Stir in the grated carrots and chopped walnuts.
- Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick comes out clean.
- Allow to cool completely.
- For the frosting, beat cream cheese and butter, then add powdered sugar and vanilla.
- Spread the frosting over the cooled cake and decorate as desired.
Notes
You can prepare the cake a day ahead and frost it on the day of serving.
For a lighter version, reduce the amount of sugar in both the cake and frosting.
For a lighter version, reduce the amount of sugar in both the cake and frosting.