- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Serves
- 10
Ingredients
What you’ll need — tap to tick off as you go
- 250 g
- 2 tsp
- 1 tsp
- 2 tsp
- ½ tsp
- ½ tsp
- 240 ml
- 200 g
- 100 g
- 1 tsp
- 300 g
- 100 g
- 200 g
- 100 g
- 250 g
Process
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Preheat your oven to 175°C. Grease and flour two 20cm round cake pans, or line them with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large bowl, combine the vegetable oil, granulated sugar, and brown sugar. Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the grated carrots and the chopped walnuts (if using) until evenly distributed.
Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the softened cream cheese and unsalted butter together until smooth. Gradually add the powdered sugar, beating until light and fluffy.
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake.
Kitchen notes
Kitchen notes
- The single biggest mistake is overmixing once the flour goes in; stop the moment the last streaks of flour disappear or the cake turns dense and rubbery.
- Your batter is ready when a toothpick inserted in the center comes out clean or with a few moist crumbs, not wet batter; start checking at 30 minutes since ovens vary.
- Grate the carrots on the fine side of a box grater and pat them dry with paper towel; large wet shreds sink to the bottom and leave a soggy layer.
- Cool the layers completely, at least 1 hour, before frosting; even slightly warm cake melts the cream cheese frosting and makes it slide off.
Substitutions
- vegetable-oil→an equal amount of light olive oil or melted coconut oil
- walnuts→the same weight of chopped pecans or raisins
- cream-cheese→an equal weight of mascarpone for a slightly sweeter, looser frosting
- brown-sugar→the same weight of granulated sugar plus 1 tbsp of molasses
Storage & reheating
Keep the frosted cake in an airtight cake carrier or a bowl covered tightly with plastic wrap in the fridge for up to 4 days; the unfrosted layers can be wrapped in plastic and kept at room temperature for 2 days or frozen for up to 3 months. To freeze frosted slices, chill them first, wrap each in plastic then foil, and freeze for up to 2 months. Thaw overnight in the fridge, then bring slices to room temperature for 30 minutes before serving; if you want it slightly warm, reheat individual slices in the microwave for 15 to 20 seconds at a time, never above 40°C, so the frosting does not split.
Gallery
FAQ
The questions we get asked most
Why did my carrot cake turn out dry and crumbly?
Dry cake almost always means the batter was overmixed or the layers were baked past the toothpick-clean point. Mix only until the flour disappears, and pull the pans at 30 to 35 minutes when a toothpick comes out with a few moist crumbs. Measuring flour by scooping straight from the bag also adds too much; spoon it into the cup and level it.
Can I make carrot cake ahead of time?
Yes. Bake the layers up to 2 days ahead, wrap them tightly in plastic wrap, and store at room temperature; the flavor actually improves overnight. Make the frosting the same day you assemble, since cream cheese frosting firms up in the fridge and is easiest to spread at room temperature. Assemble the finished cake up to 24 hours before serving and keep it chilled.
How do I know when the cake layers are fully baked?
Insert a toothpick or thin skewer into the center of each pan; it should come out clean or with a few moist crumbs attached, never with wet batter. The tops should spring back lightly when pressed and the edges will have pulled slightly away from the pan. Start checking at 30 minutes, since baking 2 to 3 minutes too long is what dries this cake out.
Can I use pre-shredded or canned carrots instead of fresh?
Fresh carrots give the best texture and moisture, so grate them yourself on the fine side of a box grater. Pre-shredded carrots from the store are usually too thick and dry and stay crunchy in the bake. If you only have canned carrots, drain them very well, pat dry, and mash them lightly before folding in, though the crumb will be softer.
Why is my cream cheese frosting runny or sliding off the cake?
The cream cheese and butter were probably too warm, or the cake layers were still warm when you frosted them. Beat both while still cool but soft, add the powdered sugar gradually, and chill the frosting for 20 minutes if it looks loose. Always cool the layers completely, at least 1 hour, before stacking and frosting.
Can I freeze carrot cake, and how do I thaw it?
Yes, both the layers and the frosted cake freeze well. Wrap unfrosted layers in plastic wrap then foil and freeze for up to 3 months; for frosted cake, chill it first, then freeze slices individually wrapped for up to 2 months. Thaw overnight in the fridge and bring to room temperature for about 30 minutes before serving.
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