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Rupesh Yadav

Carrot Cake Recipe

A moist and delicious homemade carrot cake made with fresh carrots, walnuts, warm spices, and rich cream cheese frosting. Perfect for birthdays, holidays, and family gatherings.
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Prep Time 1 hour 25 minutes
Cook Time 40 minutes
cooling Time 1 hour
Total Time 3 hours 5 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 250 g all-purpose flour
  • 7 g baking powder
  • 4 g baking soda
  • 2 g salt
  • 4 g ground cinnamon
  • 1 g ground nutmeg
  • 200 g brown sugar
  • 100 g granulated sugar
  • 150 g eggs without shells
  • 230 g vegetable oil
  • 8 g vanilla extract
  • 320 g grated carrots
  • 125 g chopped walnuts
For the cream cheese frosting
  • 220 g cream cheese softened
  • 110 g unsalted butter
  • 450 g powdered sugar
  • 4 g vanilla extract

Equipment

  • 2 8 Inch Cake Pans
  • 1 Large Mixing Bowl
  • 1 Mixing Bowl
  • 1 Whisk
  • 2 Silicone Spatula
  • 1 Electric Mixer
  • 1 Cooking Rack
  • 1 Angled Steel Offset Saptula

Method
 

Make the cake
  1. Preheat oven to 350°F (175°C).
  2. Grease and line two 8-inch cake pans.
  3. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In another bowl whisk eggs, oil, sugars, and vanilla.
  5. Combine wet and dry ingredients.
  6. Fold in grated carrots and walnuts.
  7. Divide batter between cake pans.
  8. Bake for 30–35 minutes.
  9. Cool completely on a wire rack.
Make the frosting and assemble
  1. Beat butter until creamy.
  2. Add cream cheese and mix until smooth.
  3. Add powdered sugar and vanilla.
  4. Spread frosting on first cake layer.
  5. Place second layer on top.
  6. Frost top and sides of cake.
  7. Decorate with walnuts and serve.

Notes

Use freshly grated carrots for the best texture and moisture.
Do not overmix the batter.
Allow cake layers to cool completely before frosting.
Store leftover cake covered in the refrigerator for up to 5 days.