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Loading...A timeless American celebration cake made with tender grated carrots, warm spices, and crunchy walnuts, all sandwiched and frosted with a tangy-sweet cream cheese icing. This moist, fragrant cake is the gold standard for Easter tables, birthdays, and potlucks across the United States.
Prep Time25 mins
Cook Time40 mins
Total Time65 mins
Servings12
Yield12 servings (two 9-inch layers)
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 26 gFat
- 7 gSaturated Fat
- 58 gCarbs
- 2 gFiber
- 42 gSugar
- 5 gProtein
- 320 mgSodium
- 220 mgPotassium
- 60 mgCalcium
- 1.5 mgIron
- 2 mgVitamin C
- 4500 mcgVitamin A
Ingredients
For the carrot cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
- 4 large eggs, room temperature
- 1 1/4 cups vegetable or canola oil
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3 cups finely grated carrots (about 1 pound)
- 1 cup chopped walnuts or pecans
- 1/2 cup golden raisins (optional)
For the cream cheese frosting
- 8 ounces full-fat cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- 1 to 2 tablespoons heavy cream or milk
- Pinch of fine salt
Directions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment, and lightly dust with flour.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.
- In a large bowl, whisk the eggs, oil, granulated sugar, and brown sugar until smooth and slightly thickened, about 1 minute.
- Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain; do not overmix.
- Fold in the grated carrots, walnuts, and raisins (if using) until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared pans, smoothing the tops. Bake for 35 to 40 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 12 minutes, then turn out onto wire racks, peel off the parchment, and let cool completely to room temperature.
- While the cakes cool, make the frosting: beat the cream cheese and butter on medium-high until light and fluffy, about 2 minutes. Add the powdered sugar, vanilla, salt, and 1 tablespoon of cream; beat on low until incorporated, then increase speed and beat until silky. Add more cream a teaspoon at a time if needed.
- Place one cooled layer on a serving plate, spread about 3/4 cup of frosting evenly over the top, then stack the second layer on top. Frost the top and sides of the cake with the remaining icing, swirling decoratively.
- Refrigerate the cake for at least 30 minutes to set the frosting, then slice and serve. Store leftovers covered in the refrigerator for up to 5 days.
Cook’s Notes
- Grate carrots on the fine side of a box grater; pre-shredded bagged carrots are too dry and coarse.
- Toast the walnuts in a dry skillet over medium heat for 4 minutes before chopping to deepen their flavor.
- Both the cream cheese and butter must be fully softened (but not melted) for a lump-free frosting.
- The cake flavor actually improves after resting overnight in the fridge, so it is an excellent make-ahead dessert.
- For a bakery-style finish, press extra chopped walnuts around the bottom edge of the frosted cake and dust the top with a pinch of cinnamon.
