Carrot Cake with Cream Cheese Frosting
A tender, spiced single-layer carrot cake studded with walnuts and finished with tangy, silky cream cheese frosting. Moist for days and simple to stir together.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 1 hr 5
- Serves
- 12
Grate the carrots on the fine side of a box grater so they melt into the crumb. Frost only after the cake is fully cool, or the frosting will slide. The cake keeps well in the fridge for up to 4 days.
Method
-
Heat the oven to 350°F (175°C). Grease and line a 9x13-inch pan with parchment.
-
Whisk the flour, baking powder, baking soda, cinnamon, ginger and salt together in a bowl.
-
In a large bowl, whisk the oil, both sugars, eggs and vanilla until smooth.
-
Fold the dry ingredients into the wet until just combined. Stir in the carrots and walnuts.
-
Pour the batter into the pan and bake for , until a toothpick comes out clean. Cool completely in the pan.
-
Beat the cream cheese and butter until fluffy. Beat in the powdered sugar and vanilla until smooth.
-
Spread the frosting over the cooled cake, then slice into squares.
Tap a number to check off a step. Tap a green time to start a timer.
