I love this cake and have made it for many birthdays. The Cream Cheese Frosting is rich, but not too sweet, and the cake looks really nice with chopped walnuts pressed into the sides. Make it in layers for a birthday or in a 9×13 pan for a potluck. If you like heavily frosted layer cakes, make an extra half batch of the cream cheese frosting.
Carrot Cake with Cream Cheese Frosting
Prep time
Cook time
Total time
Adapted from Sandy Chapman.
Author: Andrea Meyers
Recipe type: Dessert
Serves: 1 (9-inch) layer cake or 9x13 cake
Ingredients
- 2-1/4 cups unbleached all-purpose flour
- 2 teaspoons salt
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 2 cups granulated sugar
- 1-1/2 cups sunflower oil
- 4 large eggs
- 3 cups coarsely grated carrots
- 1-1/2 cups walnuts, chopped
- 1 recipe Cream Cheese Frosting
- more chopped walnuts for decorating the cake
Preparation
- Preheat oven to 300° F.
- Sift together flour, salt, soda, and cinnamon. Set aside. In the stand mixer bowl, mix the sugar, oil, and eggs for 2 minutes, scraping sides of bowl often.
- Gradually add the flour mixture and beat at low speed for 1 minute. Stir in carrots and nuts until well mixed. Pour batter into prepared pans and bake for 55-65 minutes.
- Remove from oven and allow cake to cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. When cake has cooled, spread cream cheese frosting between layers, along sides, and on top. Sprinkle chopped walnuts on top or press them into the sides of the cake. Store cake in the refrigerator.
More Information
Equipment
stand mixer with paddle attachment
2 (9-inch) round cake pans OR 1 (9×13) rectangular pan, greased and floured
Recipe Notes
Prep Time includes making the frosting and assembling the cake.
I often make the cake the evening before I need it, then frost it the next day.
stand mixer with paddle attachment
2 (9-inch) round cake pans OR 1 (9×13) rectangular pan, greased and floured
Recipe Notes
Prep Time includes making the frosting and assembling the cake.
I often make the cake the evening before I need it, then frost it the next day.
Lucinda says
November 18, 2008 at 4:19 pmHi– Regarding your carrot cake recipe– is baking time the same for a 9″ x13″ as the layers?
Thanks.
Jennifer Stanton Chapman says
March 15, 2009 at 7:46 pmLooks great! I bake three pans of cake to get the maximum amount of frosting. My version of the frosting with more sugar is stiffer in appearance.