Classic Carrot Cake
A wonderfully moist and tender carrot cake, spiced with a hint of cinnamon. This recipe is straightforward to prepare and can also be made with grated zucchini for a different twist. It's finished with a simple, tangy cream cheese frosting.
An original recipe by Forkin
- Total time
- 2 hr 5 min
- Serves
- 12
- Difficulty
- Medium
- Per serving
- 647 kcal
Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Cake
- 2 cupall-purpose flour, sifted
- 1.5 cupgranulated sugar
- 2 tspbaking soda
- 1.5 tspground cinnamon
- 1 tspsalt
- 1 cupvegetable oil
- 4 pcslarge egg
- 3 cupcarrot, finely grated
- 1 cupwalnut, chopped(optional)
Frosting
- 225 gcream cheese, softened to room temperature
- 0.5 cupunsalted butter, softened to room temperature
- 2 cuppowdered sugar, sifted
- 1 tspvanilla extract
Equipment
23x33cm baking pan · large bowl · spatula · electric mixer · medium bowl · whisk · oven · wire cooling rack
The method
Step by step
- 1
Preheat your oven to 175°C (350°F). Grease and flour a 23x33cm (9x13 inch) baking pan.
About 5 min
Cook’s note: Using baking spray with flour can make this step quicker.
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt.
About 3 min
- 3
In a separate medium bowl, lightly beat the eggs, then whisk in the vegetable oil until combined.
About 2 min
- 4
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Be careful not to overmix.
About 2 min
Cook’s note: A few small lumps of flour are okay; overmixing can make the cake tough.
- 5
Gently fold in the grated carrots, followed by the chopped walnuts if you are using them.
About 2 min
- 6
Pour the batter into the prepared pan and use the spatula to spread it into an even layer.
About 1 min
- 7
Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
About 40 min
- 8
Allow the cake to cool in the pan on a wire rack for 15 minutes.
About 15 min
Cook’s note: This initial cooling period helps the cake set and makes it easier to remove from the pan.
- 9
Carefully invert the cake onto the wire rack and let it cool completely to room temperature.
About 45 min
- 10
While the cake cools, prepare the frosting. In a medium bowl, beat the softened cream cheese and unsalted butter with an electric mixer until smooth.
About 3 min
Cook’s note: Ensure the butter and cream cheese are truly at room temperature for a lump-free frosting.
- 11
Gradually add the powdered sugar and beat on low speed until incorporated, then increase to medium-high until light and fluffy. Mix in the vanilla extract.
About 4 min
- 12
Once the cake is fully cooled, spread the frosting evenly over the top.
About 3 min
Cook’s note: Frosting a warm cake will cause the frosting to melt and run.
Per serving
Nutrition
- Calories
- 646.9kcal
- Protein
- 7.2g
- Carbs
- 66g
- Fat
- 40.8g
- Fibre
- 2.2g
- Sugar
- 46.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store the frosted cake in an airtight container in the refrigerator.
For the best flavor and texture, let the cake sit at room temperature for 30 minutes before serving.
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