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    Home » Cakes

    Carrot Cake with Cream Cheese Frosting

    Jan 5, 2006 · Modified: Dec 29, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads · 2 Comments

    Jump to Recipe Print Recipe

    Carrot Cake with Cream Cheese Frosting - Andrea Meyers

    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 9x13 pan for a potluck. If you like heavily frosted layer cakes, make an extra half batch of the cream cheese frosting. I often make the cake the evening before I need it, then frost it the next day after it's fully cooled.

    The cake is pretty in layers and works well in a 9x13 pan, too.

    Carrot Cake with Cream Cheese Frosting - Andrea Meyers
    Print Pin

    Carrot Cake with Cream Cheese Frosting

    Adapted from Sandy Chapman.
    Prep Time1 hr
    Cook Time1 hr 5 mins
    Total Time2 hrs 5 mins
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Keyword: cake, carrots, cream cheese, nuts, walnuts
    Servings: 12
    Calories: 356kcal
    Author: Andrea Meyers

    Equipment

    • stand mixer with paddle attachment
    • 2 (9-inch) round cake pans OR 1 (9×13) rectangular pan, greased and floured

    Ingredients

    • 2¼ cups unbleached all-purpose flour
    • 2 teaspoons salt
    • 2 teaspoons baking soda
    • 2 teaspoons cinnamon
    • 2 cups granulated sugar
    • 1½ cups sunflower oil
    • 4 large eggs
    • 3 cups coarsely grated carrots
    • 1½ cups walnuts (chopped)
    • Cream Cheese Frosting
    • more chopped walnuts for decorating the cake
    US Customary - Metric

    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.

    Nutrition

    Sodium: 592mg | Calcium: 29mg | Vitamin C: 1mg | Vitamin A: 79IU | Sugar: 34g | Fiber: 2g | Potassium: 110mg | Cholesterol: 55mg | Calories: 356kcal | Saturated Fat: 2g | Fat: 14g | Protein: 7g | Carbohydrates: 54g | Iron: 2mg
    Tried this recipe?Share in the comments!

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    « Mom’s Stroganoff
    Cream Cheese Frosting »

    Reader Interactions

    Comments

    1. Lucinda says

      November 18, 2008 at 4:19 pm

      Hi-- Regarding your carrot cake recipe-- is baking time the same for a 9" x13" as the layers?

      Thanks.

      Reply
    2. Jennifer Stanton Chapman says

      March 15, 2009 at 7:46 pm

      Looks 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.

      Reply

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