Name: Carrot Cake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 45 min
Ingredients: 2 cups flour; 1.5 cups sugar; 1/4 cup packed brown sugar; 2 tsp baking soda; 2 tsp cinnamon; 1/2-1 tsp nutmeg; 3 cups carrots (finely grated); 1/4 tsp salt; 1.5 cups canola oil; 8 oz cream cheese; 1/2 cup butter (1 stick); 2 cups powdered sugar; 3/4 cup chopped walnuts (omit it you do not want this in the topping); 2 tsp vanilla extract

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This next recipe holds a special place in my heart as one of my dad’s favorite cakes. I recently made this in his memory. The original cake recipe comes out of a local town cookbook from Morgan, Minnesota. I made some tweaks to the recipe, and it turned out very well.

This carrot cake recipe is moist and flavorful. The combination of nutmeg and cinnamon hits the spot, in my opinion. Add cream cheese frosting and what more could you want?? The hardest part is stopping yourself at just one slice.

You can easily adjust this recipe to make it your own. Add chopped walnuts and/or raisins to the batter for more texture and flavor.

This recipe works well as a double layer cake and could also be used in a 9×13-inch pan or cupcakes. You’ll want to adjust cook times accordingly. About 40-45 minutes for 9×13 pan, check and increase the bake time if not yet done. For cupcakes, grease a cupcake pan or add cupcake liners, then add the batter until 2/3rds full. Bake for 20-25 minutes.

If you’re interested in another family-favorite recipe, check this one out.

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Carrot Cake with Cream Cheese Frosting

Flavorful carrot cake recipe with a smooth cream cheese frosting.

Prep Time20

Cook Time45

Course: Dessert

Cuisine: American

Ingredients

For the cake

2 cups flour
1.5 cups sugar
1/4 cup packed brown sugar
2 tsp baking soda
2 tsp cinnamon
1/2-1 tsp nutmeg
3 cups carrots finely grated
1/4 tsp salt
1.5 cups canola oil

For the frosting

8 oz cream cheese
1/2 cup butter 1 stick
2 cups powdered sugar
3/4 cup chopped walnuts omit it you do not want this in the topping
2 tsp vanilla extract

Instructions

Bake the cake.

Preheat oven to 350°F. Grease two 9-inch round cake pans.
Mix all of the dry ingredients together in a large bowl. Add oil, then fold in the carrots. Add eggs one at a time.
Divide batter evenly between the two cake pans. If making cupcakes, pour the batter until 2/3rds full.
Bake at 350°F until the cake is slightly browned and a toothpick inserted comes out clean. This is usually 35-45 minutes. Check at 35 minutes and increase bake time if needed.
Allow the cake to cool in pans for 10-15 minutes and then turn out onto a wire rack. Make sure the cakes cool completely before frosting.

Make the frosting.

Cream together cream cheese and butter. Add 2 cups of powdered sugar.
Add the walnuts, if desired, and vanilla. Mix until well combined.

Frost the cake.

Once the cakes have cooled, level off the top of one of the cakes to use as the bottom. This will allow the two cakes to sit nicely on each other. Frost the bottom cake, add the second layer of cake, and then finish off by frosting the top of the cake. And try not to eat all of the frosting first 😉