Best Carrot Cake
This carrot cake has a strong cinnamon spice flavor and is packed with carrots and walnuts, with just enough batter to hold it all together. The mixing method creates a light but very moist cake that doesn't feel greasy.
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Ingredients
For the Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 1/2 teaspoons kosher salt
- 2 1/2 teaspoons ground cinnamon
- 1 1/2 cups vegetable oil
- 1 tablespoon plus 2 teaspoons lemon juice
- 4 large eggs
- 2 cups granulated sugar
- 1 1/4 cups shredded carrots packed and squeezed dry
- 2/3 cup toasted walnuts optional, chopped
For the Cream Cheese Frosting
- 24 ounces cream cheese 3 packages, room temperature
- 24 tablespoons unsalted butter 3 sticks, room temperature
- 2 1/2 cups powdered sugar
- 2 1/2 tablespoons lemon juice
- 1 1/4 teaspoons vanilla extract
Instructions
- Preheat oven to 375F. Grease two 8-inch round pans and line bottoms with parchment.
- Whisk flour, baking soda, baking powder, salt, and cinnamon in large bowl.
- Mix vegetable oil and lemon juice in small bowl.
- Shred carrots and squeeze dry in cheesecloth or paper towels.
- Whip eggs and sugar on high speed until tripled in volume and pale yellow.
- Stream oil mixture into egg mixture while whisking until fully emulsified.
- Fold in dry ingredients until a few flour streaks remain.
- Fold in carrots and walnuts just until combined.
- Divide batter between pans.
- Bake 25-30 minutes until centers spring back when pressed.
- Cool in pans 5 minutes, then turn onto wire rack and cool completely upside down.
- Beat cream cheese and butter until smooth.
- Mix in powdered sugar on low, then beat until fluffy.
- Add lemon juice and vanilla, mix to combine.
- Spread frosting between layers and over entire cake.
Notes
Cake is very moist - don't rely on toothpick test for doneness. Ensure all ingredients are room temperature before starting frosting.
Tried this recipe?Leave a comment below & let me know!