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Carrot Cake with Cream Cheese Frosting
A moist, spiced carrot cake with walnuts and tangy cream cheese frosting.
Ingredients
| Volume | Grams |
|---|---|
| Cake | |
| 2 cups all-purpose flour | 240 g |
| 2 tsp baking powder | 8 g |
| 1 tsp baking soda | 6 g |
| 1/2 tsp table salt | 3 g |
| 2 tsp ground cinnamon | — |
| 1 cup granulated sugar | 198 g |
| 1 cup packed brown sugar | 213 g |
| 1 cup vegetable oil | 198 g |
| 4 large eggs | 200 g |
| 1 tsp vanilla extract | 4.7 g |
| 3 cups grated carrots, about 1 lb | — |
| 1 cup chopped walnuts | 113 g |
| Frosting | |
| 8 oz cream cheese, softened | 227 g |
| 1/2 cup unsalted butter, softened | 113 g |
| 3 cups powdered sugar | 339 g |
| 1 tsp vanilla extract | 4.7 g |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 350 °F. Grease the pans and line the bottoms with parchment.
- Whisk the flour, baking powder, baking soda, salt and cinnamon.
- In a large bowl whisk both sugars with the oil, then whisk in the eggs and vanilla.
- Stir in the dry ingredients until just combined, then fold in the carrots and walnuts.
- Divide between the pans and bake 30–35 minutes, until a toothpick comes out clean. Cool 10 minutes, then turn out and cool completely.
- Beat the cream cheese and butter until smooth, add the powdered sugar and vanilla, and beat until fluffy. Fill and frost the cooled cake.
Tips
- Grate carrots finely so they melt into the crumb.
- Keep the frosted cake refrigerated; let it sit out 30 minutes before serving.
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