Moist spiced carrot cake filled with shredded carrots and toasted walnuts, topped with tangy cream-cheese frosting — the timeless bake everyone loves.
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Ingredients (8-inch square, 9 servings)
Cake • 1 cup (135 g) all-purpose flour • ¾ tsp baking powder • ½ tsp baking soda • ½ tsp ground cinnamon • ¼ tsp ground nutmeg • ¼ tsp salt • 2 large eggs • ½ cup (100 g) light brown sugar • ¼ cup (50 g) granulated sugar • ½ cup (120 ml) vegetable oil • 1 tsp vanilla extract • 1 ¼ cups (135 g) finely shredded carrot • ½ cup (60 g) toasted walnuts, chopped
Cream-cheese frosting • 4 oz (115 g) cream cheese, room temp • 2 Tbsp unsalted butter, room temp • 1 cup (120 g) powdered sugar, sifted • ½ tsp vanilla extract • Extra chopped walnuts, for garnish
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Instructions 1. Prep Heat oven to 350 °F / 175 °C. Grease and line an 8-inch (20 cm) square pan. 2. Dry mix Whisk flour, baking powder, baking soda, spices, and salt. 3. Wet mix In a bowl whisk eggs, sugars, oil, and vanilla until smooth. 4. Combine Stir dry ingredients into wet just until no flour remains. Fold in carrots and walnuts. 5. Bake Pour into pan; bake 28–32 min until a tester comes out clean. Cool completely. 6. Frosting Beat cream cheese and butter until creamy. Add powdered sugar and vanilla; whip light and fluffy. 7. Finish Spread frosting over cake, sprinkle walnuts. Chill 30 min for clean slices.
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