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Carrot Cake Recipe A beautiful slice of moist carrot cake with layers of creamy frosting, topped with crushed walnuts for a delightful finish.

Carrot Cake

A moist, spiced Carrot Cake topped with rich, brown butter cream cheese frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Chill Time 1 hour
Total Time 2 hours 5 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 511
Ingredients Method Nutrition Notes

Ingredients
  

For the Carrot Cake
  • 2 ½ cups self-rising flour Self-rising flour already contains salt
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 1 teaspoon baking soda
  • 2 cups granulated sugar
  • 1 ¼ cups vegetable oil For moistness
  • 1 tablespoon pure vanilla extract
  • 4 large eggs Room temperature
  • 3 cups finely grated carrots Freshly grated for the best texture
  • ½ cup crushed pineapple with juice Adds moisture and sweetness
  • 1 cup roasted walnuts chopped (Optional, for added crunch)
For the Cream Cheese Frosting
  • ¾ cup unsalted butter Browned for a nutty flavor
  • 24 oz cream cheese 3 packages of 8 oz each, softened but firm
  • 5 ½ cups confectioner's sugar Increase to 6 cups for a firmer consistency
  • ¼ teaspoon salt
  • 1 ½ teaspoon pure vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Sift together flour, cinnamon, nutmeg, cloves, allspice, and baking soda. Set aside.
  3. Line the bottoms of 3 9-inch round cake pans with parchment paper, then lightly grease the pans
  4. In the bowl of a stand mixer, beat sugar, oil, and vanilla extract at medium speed until combined.
  5. Add eggs, one at a time, beating well after each addition.
    "The perfect combination of freshly grated carrots and chopped walnuts, adding texture and flavor to the carrot cake batter."
  6. Lower the mixer speed and gradually add the sifted flour mixture.
  7. Fold in the grated carrots, crushed pineapple (if using), and walnuts (if using).
    "The base of a delicious carrot cake, with eggs and wet ingredients ready to be mixed into the batter."
  8. Evenly divide the batter between the prepared cake pans.
    "A pan filled with creamy carrot cake batter, featuring fresh grated carrots and walnuts, ready to be baked into a delicious, moist treat."
  9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cakes to cool in the pans for 10 minutes, then flip them onto cooling racks to cool completely.
  11. In a small saucepan, melt the butter over medium heat. As it melts, white foam will appear on top. Once the foam subsides, the butter will begin to turn golden brown and develop a nutty aroma.
  12. Once the butter has turned amber brown, remove from heat and allow it to cool in the refrigerator until it solidifies (about 1 hour).
  13. In the stand mixer, combine the chilled brown butter and cream cheese. Beat on high speed until the mixture thickens and becomes fluffy.
  14. Slowly add the powdered sugar in increments, mixing after each addition until fully incorporated.
  15. Add salt and vanilla extract, and continue to beat the frosting until smooth and airy.
    "A smooth and velvety cream cheese frosting ready to be spread between layers of homemade carrot cake."
  16. Spread the frosting between the layers of cake and around the outside. Serve.

Nutrition

Serving: 1sliceCalories: 511kcalCarbohydrates: 71gProtein: 7gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 87mgSodium: 194mgPotassium: 192mgFiber: 2gSugar: 54gVitamin A: 4631IUVitamin C: 2mgCalcium: 57mgIron: 1mg

Notes

This carrot cake is a timeless favorite with a deep flavor thanks to the brown butter frosting. Perfect for celebrations or cozy family gatherings.

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