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Delicious homemade carrot cake topped with cream cheese frosting

Carrot Cake

A warm and spiced slice of carrot cake that is moist and tender, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Baking, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour For best results, spoon and level the flour when measuring.
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup olive oil Use a mild-flavored extra virgin or refined olive oil.
  • 4 large eggs Use large eggs at room temperature.
  • 2 cups grated carrots Freshly grated for best texture.
  • 1 cup chopped walnuts or pecans Optional for extra crunch.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment rounds for easy release.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, ground cinnamon, and salt until evenly combined.
  3. In a separate bowl, whisk the olive oil, eggs, grated carrots, and vanilla extract until glossy and integrated.
  4. Gradually pour the wet mixture into the dry ingredients and stir until just combined. If using nuts, fold them in gently at the end.
  5. Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula.
Baking
  1. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  2. Allow the cakes to cool in their pans for 10 minutes, then invert onto wire racks and cool completely before frosting.
Serving
  1. Frost with cream cheese frosting once the layers are fully cool, or serve plain.

Notes

Store frosted cake in an airtight container in the refrigerator for up to 5 days. For freezing, wrap unfrosted layers tightly in plastic and foil, or freeze slices in single layers for up to 3 months.