A year-round crowd pleaser, this classic carrot cake is the perfect finish to Easter dinner — or anytime you’re craving a moist, tasty treat! Here’s a handy printable recipe — now, grab your mixer and get baking! Love to share your favorite recipes with friends? Shop Current® for seasonal 3×5 and 4×6 recipes cards.
1-½ cups granulated sugar
1-cup canola or extra-light olive oil
2 cups all-purpose flour
2-½ tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
2 tsp. vanilla
½ tsp. salt
3 cups shredded carrots (about 5 medium-sized carrots)
1-¼ cups coarsely chopped walnuts; more to garnish cake, if desired
Cream Cheese Frosting
1 8-oz package cream cheese, softened
¼ cup butter, softened
2-3 tsp. milk
1 tsp. vanilla
4 cups powdered sugar
Heat oven to 350°F. Grease bottom, sides of one 13×9-inch pan or two 8-inch or 9-inch round pans; lightly flour pans.
In large bowl, use an electric mixer on low speed to beat granulated sugar, oil, and eggs for about 1 minute (or until blended).
Add flour, cinnamon, nutmeg, baking soda, vanilla, and salt; beat on low 1 minute.
Gently stir in carrots and nuts then pour batter in pan(s).
Bake 13×9-inch pan for 40-45 minutes or round pans for 30-35 minutes; test cake center with toothpick; toothpick will come out clean when cake(s) is finished.
Cool 13×9-inch pan on cooling rack for at least 1 hour. Cool cake rounds for 10 minutes, then gently remove from pans and transfer to a cooling rack to cool completely.
In medium bowl, use an electric mixer on low speed to beat cream cheese, butter, milk, and vanilla until creamy and smooth. Gradually add powdered sugar (1 cup at a time) on low speed until it has a slightly stiff but spreadable feel.
Frost 13×9-inch cake or fill and frost round layers.
If desired, garnish cake with chopped walnuts. Store in refrigerator until ready to serve.