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Carrot Cake

American · Dessert · Medium

Carrot Cake

Total
3 hr 45 min
Prep
2 hr 30 min
Serves
16
Calories
585
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Finely grated carrots keep a cinnamon-walnut cake tender beneath a thick sweep of tangy cream cheese frosting.

Oil keeps Carrot Cake soft even after a night in the refrigerator, and finely grated carrots disappear into the crumb as it bakes. Walnuts provide a little crunch against the smooth cream cheese frosting.

Grate the carrots yourself rather than using dry packaged shreds. Let the cake cool completely before frosting; even a slightly warm center can melt the butter and turn the topping loose.

SweetRichBakingMake AheadVegetarian

Method

  1. Heat the oven to 325°F (165°C). Line the base and sides of a 10-inch springform pan at least 3 inches deep with parchment.

  2. Whisk the flour, baking soda, salt and cinnamon in a large bowl. In another bowl, whisk the vegetable oil, granulated sugar and eggs until evenly blended.

  3. Fold the wet mixture into the dry ingredients just until no flour remains. Stir in the carrots and walnuts, then spread the batter evenly in the pan.

  4. Bake for until the center springs back and a skewer comes out without wet batter. If needed, bake for more, checking again; tent loosely with foil if the top is already dark.

  5. Cool in the pan for , release the sides and leave on a rack for until completely cool.

  6. Beat the butter and powdered sugar until smooth, then beat in the cream cheese just until spreadable. Cover the top of the cake with frosting and cut into 16 slices.

Forkue tips

  • Use full-fat block cream cheese. Spreadable tub cheese contains more moisture and can make the frosting runny.

Storing and reheating

Refrigerate covered for up to 5 days. Let individual slices stand at room temperature before serving. Freeze unfrosted slices, tightly wrapped, for up to 2 months.

Kitchen gear

10-inch springform panTop picks on AmazonBox graterTop picks on AmazonHand mixerTop picks on Amazon
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Nutrition per serving, estimated

585Calories
7gProtein
66gCarbs
34gFat

Carrot Cake: FAQ

Can I leave out the walnuts?

Yes. Omit them without changing the batter; the cake will have a softer, more even texture.

Why did the cake sink in the middle?

The center may have been underbaked. Test the deepest part with a skewer, and avoid opening the oven early while the structure is still setting.

How do I store and reheat Carrot Cake?

Refrigerate covered for up to 5 days. Let individual slices stand at room temperature before serving. Freeze unfrosted slices, tightly wrapped, for up to 2 months.

How long does Carrot Cake take?

About 3 hr 45 min in total: 2 hr 30 min prep and 1 hr 15 min cooking.

What do I need to make Carrot Cake?

The key ingredients are all-purpose flour, baking soda, eggs, ground cinnamon, carrots and walnuts, plus pantry basics.

Any tips for Carrot Cake?

Use full-fat block cream cheese. Spreadable tub cheese contains more moisture and can make the frosting runny.

Cook this next

More baking sodaMore eggsMore cinnamonMore carrots