Homemade Carrot Cake

layered carrot cake on a plate with fork

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My Mom's secret recipe for her amazingly moist and classic carrot cake with creamy cream cheese frosting. A sprinkle of chopped walnuts finishes off this incredible layer cake!

Prep Time30

Cook Time35

Course: Desserts

Cuisine: American

Keyword: cake

Servings: servings

Calories: 673kcal

Author: Sara

Ingredients

For the Cake

4 eggs beaten
1 ½ cups vegetable oil
3 cups grated carrots about 9 carrots
2 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt

For the Frosting

8 oz cream cheese softened
½ cup butter softened
1 cup powdered sugar
1 teaspoon vanilla
½ cup chopped walnuts

Instructions

Preheat oven to 350ºF.
Prepare 2 9-inch round pans by greasing and flouring them.
In a large mixing bowl, blend eggs, vegetable oil, and carrots.
Add flour, sugar, baking soda, cinnamon, and salt. Beat well.
Pour batter into prepared pans.
Bake for 40-45 minutes or until a toothpick comes out clean.
Allow cake to cool for 15 minutes before gently flipping the pans to release the cakes.
Allow to cool before frosting.

For the Frosting

To make frosting, beat cream cheese and butter together in a small mixing bowl.
Slowly add powdered sugar, blending well.
Add vanilla and beat until uniform.
Apply a ½-inch layer of frosting in between cake layers.
Frost the entire outside of cake.
Sprinkle the chopped walnuts around the outside of the cake as well as the outer edge of the top of the cake.
Chill the cake in the fridge until ready to serve.

Notes

I recommend shredding your own carrots as they provide moisture for your cake. Pre-packaged might make your cake dry.
You can make this recipe into cupcakes, just bake for 15-18 minutes or until a toothpick comes out clean!
Store unfrosted at room temperature for two days or frosted in the fridge covered for up to five days.

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