Carrot Cake with Cream Cheese Frosting
This moist and flavorful carrot cake is topped with a rich cream cheese frosting, making it a perfect dessert for any occasion.
Ingredients
Cake
- 4 large eggs, room temperature
- 2 cups sugar
- 1 cup canola oil
- 2 cups all-purpose flour
- 2 to 3 teaspoons ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 cups grated carrots
Frosting
- 1/2 cup butter, softened
- 3 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 3-3/4 cups confectioners' sugar
- 2 to 3 tablespoons 2% milk
- 1 cup chopped walnuts, optional
- Optional: Orange and green food coloring
Instructions
- Preheat the oven to 350°F. Combine eggs, sugar, and oil in a large bowl. Mix flour, cinnamon, baking soda, baking powder, nutmeg, and salt in another bowl.
- Stir dry mixture into wet mixture until combined. Fold in grated carrots.
- Grease and flour two 9-inch round pans. Divide batter and bake for 35-40 minutes. Cool in pans for 10 minutes, then on a wire rack.
- Make frosting by creaming butter and cream cheese, then adding vanilla and confectioners' sugar. Adjust consistency with milk.
- Frost the top of one cake layer, stack the second layer, and frost the top and sides.
- For decoration, use food coloring to pipe carrots and leaves on top of the cake.
Notes
Store leftovers in the refrigerator.