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To Die For Carrot Cake

Incredibly moist carrot cake with warm spices, crunchy walnuts, and luxurious cream cheese frosting - a timeless classic dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Traditional
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 1.33 cups vegetable oil
  • 4 large eggs
  • 2 cups granulated sugar
  • 3 cups freshly grated carrots
  • 1 cup chopped walnuts
  • 1 tsp vanilla extract
Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Decoration
  • 0.5 cup chopped walnuts
  • 1 tbsp orange zest for garnish

Equipment

  • Mixing bowls
  • 9-inch round cake pans
  • Wire racks
  • Electric mixer
  • Grater

Method
 

  1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans. Line bottoms with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, salt, nutmeg, and cloves.
  3. In separate bowl, beat oil, eggs, and sugar until smooth and well incorporated.
  4. Gradually add dry ingredients to wet ingredients, mixing just until combined.
  5. Fold in grated carrots, walnuts, and vanilla until evenly distributed.
  6. Divide batter evenly between prepared pans, smoothing tops with spatula.
  7. Bake 25-30 minutes until toothpick inserted in center comes out with few moist crumbs.
  8. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
  9. Beat cream cheese and butter until light and fluffy, about 3 minutes.
  10. Gradually add powdered sugar, vanilla, and salt, beating until smooth.
  11. Place one layer on serving plate, spread frosting on top, add second layer.
  12. Frost top and sides, decorate with walnuts and orange zest. Refrigerate 30 minutes before serving.

Notes

Cake improves with time - flavors develop over 24 hours. Store covered at room temperature up to 3 days or refrigerate up to 1 week. Freezes well for up to 3 months.