Description
A moist and spiced carrot cake layered with rich cream cheese frosting, topped with elegant floral decorations. A perfect treat for Mother’s Day!
Ingredients
Units
Scale
For the Cake:
- 2 1/2 cups (310g) all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar
- 1 cup (240ml) vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups (240g) grated carrots
- 1/2 cup (60g) chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 tsp vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
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Prepare Dry Ingredients:
- In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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Mix Wet Ingredients:
- In another bowl, beat sugar, brown sugar, oil, eggs, and vanilla until smooth.
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Combine:
- Gradually add dry ingredients to the wet mixture.
- Fold in grated carrots and walnuts.
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Bake:
- Divide batter between cake pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool completely.
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Make the Frosting:
- Beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla, beating until creamy.
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Assemble the Cake:
- Spread frosting between layers and over the cake.
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Decorate & Serve:
- Garnish with fresh flowers or chopped nuts.
Notes
- For extra moisture, add ½ cup crushed pineapple or applesauce to the batter.
- Toast the walnuts for a richer flavor.
- Store in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
