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Blue Ribbon Carrot Cake

This classic carrot cake is moist, flavorful, and topped with creamy frosting, perfect for celebrations or cozy gatherings.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated fresh carrots Use freshly grated carrots for best flavor.
  • 1 cup chopped walnuts Feel free to substitute with pecans.
  • 1 teaspoon vanilla extract
Frosting Ingredients
  • 8 oz cream cheese Softened
  • 2 cups powdered sugar
  • ½ cup unsalted butter Softened
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well blended.
  3. In another bowl, whisk together the oil, eggs, grated carrots, and vanilla extract until combined.
  4. Gently fold the wet ingredients into the dry until just combined; avoid overmixing.
  5. Carefully fold in the chopped walnuts.
  6. Divide the batter evenly between the prepared pans.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Frosting Assembly
  1. For the frosting, beat the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
  2. Once the cakes are completely cooled, spread a layer of frosting between the cake layers, then frost the top and sides.
  3. Decorate with additional walnuts or grated carrot if desired.

Notes

Store leftovers wrapped tightly in plastic wrap in the fridge for up to a week. For longer storage, freeze individual slices with wax paper in between.