Spiced Carrot Cake with Cream Cheese Frosting

Finely grated carrots and toasted nuts make this warmly spiced two-layer cake tender and substantial, while a fully cooled crumb keeps the cream-cheese frosting smooth and secure.

150 min

12 slices

A frosted two-layer carrot cake with toasted walnuts is shown with a slice revealing its orange-flecked crumb.

Ingredients

2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

1 tsp fine salt

4 large eggs, room temperature

1 1/4 cups packed light brown sugar

3/4 cup neutral oil

3 cups finely grated carrots

12 oz full-fat cream cheese, softened

6 tbsp unsalted butter, softened

3 cups powdered sugar

1 tsp vanilla extract

Equipment

Two 9-inch round cake pans · Parchment paper · Box grater · Two mixing bowls · Electric mixer · Cooling rack

Optional raisins

If you like raisins, fold in up to a half cup with the carrots and nuts; they are optional and not needed for the cake's moist texture.

Make ahead

Bake layers one day ahead, wrap once cool, and refrigerate. Bring to room temperature before frosting for the cleanest finish.

Prepare the cake

01. Heat the oven to 350 F and line both greased pans with parchment so the tender layers release cleanly.

02. Use the small holes of a box grater for fine carrot shreds; do not squeeze away their moisture.

03. Whisk flour, leaveners, cinnamon, and salt thoroughly so the cake rises and tastes evenly spiced.

Mix and bake

04. Whisk eggs and brown sugar until smooth, then add oil slowly for a glossy, unified base.

05. Fold only until the flour disappears after adding carrots and toasted walnuts or pecans; overmixing makes the crumb tough.

06. Bake at 350 F for about 30 minutes, stopping when the center springs back and a tester carries moist crumbs.

Cool and frost

07. Cool briefly in the pans, then on a rack until the centers are fully room temperature; warm cake will melt frosting.

08. Beat softened cream cheese and butter smooth before adding powdered sugar and vanilla for a lump-free frosting.

09. Fill, stack, and frost the cooled layers, then slice into 12 portions with a clean knife.