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Carrot Cake · Two-Layer with Cream Cheese Frosting

Two-Layer Carrot Cake with Cream Cheese Frosting

Tender, warmly spiced layers packed with grated carrot and toasted nuts, filled and topped with tangy cream cheese frosting. The sides are left rustic, so there is no fussy decorating.

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Prep
40 min
Cook
32 min
Total
3 hr 30 min
Serves
12 · one 9-inch two-layer cake
Level
Medium

Ingredients

Cake

  • 2 cups all-purpose flour, spooned and leveled (250 g)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 4 large eggs, room temperature
  • 1 cup vegetable oil, 240 ml
  • 1 cup granulated sugar, 200 g
  • 1 cup brown sugar, packed (213 g)
  • 2 tsp vanilla extract
  • 3 cups carrots, finely grated, about 5 medium (300 g)
  • ¾ cup walnuts, toasted and chopped (optional)

Cream cheese frosting

  • 8 oz cream cheese, softened but cool (226 g)
  • ⅜ cup unsalted butter, softened (85 g)
  • 3 cups powdered sugar, 360 g
  • 1 tsp vanilla extract
  • 1 pinch salt

Steps

  1. Heat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment circles.
  2. Peel the carrots and grate them on the small holes of a box grater.
  3. In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
  4. In a large bowl, whisk the eggs, oil, both sugars and vanilla until smooth.
  5. Add the flour mixture and stir with a spatula until just combined.
  6. Fold in the carrots and the walnuts, if using.
  7. Divide the batter evenly between the pans.
  8. Bake until the tops spring back and a toothpick in the center comes out clean.
  9. Cool in the pans on a rack.
  10. Turn the layers out, peel off the parchment and let them cool completely.
  11. For the frosting, beat the cream cheese and butter on medium until smooth with no lumps.
  12. Add the powdered sugar, vanilla and salt and beat on low, then medium, just until fluffy. Overbeating makes it runny.
  13. Set one layer on a plate and spread about 1 cup of frosting over it. Top with the second layer.
  14. Spread the rest of the frosting over the top, letting a little spill over the edge, and leave the sides rustic.
  15. Chill the cake so the frosting firms up before slicing.

Tip: Do not use pre-shredded bagged carrots. They are thick and dry and make a coarse cake.

Tip: Toast the walnuts in a 350°F oven for 8 minutes for the best flavor.

Tip: For 24 cupcakes, fill lined cups two-thirds full and bake 18 to 22 minutes.

Storage: Because of the cream cheese frosting, keep the cake covered in the fridge up to 5 days. Let slices sit out 20 minutes before serving.

Make ahead: Unfrosted layers freeze well wrapped up to 2 months. The frosted cake can be made 1 day ahead and refrigerated.

Estimated nutrition per serving: 640 calories · protein 6 g · carbohydrates 84 g · fiber 2 g · sugars 65 g · fat 32 g (saturated 11 g) · sodium 450 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 18 of 18 ingredients.