Description

A ridiculously moist, dense, and flavorful carrot cake with cream cheese frosting that is perfect for weeknight desserts. It uses pantry-friendly ingredients and comes together in under an hour.

Ingredients

Scale

1 ½ cups vegetable oil
1 ½ cups granulated sugar
1 cup brown sugar
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
3 cups shredded fresh carrots
1 cup chopped walnuts
8 oz block cream cheese (full fat, softened)
½ cup butter (softened)
3–4 cups powdered sugar (sifted)
1 teaspoon vanilla extract (for frosting)
Pinch of salt (for frosting)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line with parchment paper for easy removal.
In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and glossy.
In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a spatula until just combined. Do not overmix.
Fold in the shredded carrots and chopped walnuts gently until distributed evenly.
Pour batter into the prepared pan and spread evenly. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, beat softened cream cheese and butter together until smooth. Add vanilla and salt.
Gradually add sifted powdered sugar, beating on low then high speed for 2-3 minutes until light and fluffy.
Spread frosting over the completely cooled cake. Sprinkle with extra walnuts or cinnamon if desired. Slice and serve.

Notes

Grate your own fresh carrots for best texture and moisture. Do not overmix the batter to avoid a tough cake. Ensure the cake is completely cool before frosting to prevent the cream cheese from melting. Cream cheese frosting requires refrigeration.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 32
Sodium: 280
Fat: 20
Saturated Fat: 8
Carbohydrates: 45
Fiber: 2
Protein: 4

Keywords: carrot cake, cream cheese frosting, moist carrot cake, easy dessert, weeknight baking, family dinner, baked goods