She Strengthens

Easy Carrot Cake Recipe with Cream Cheese Frosting

Looking for a delicious and easy-to-make carrot cake recipe? Look no further! This moist and flavorful cake is perfect for any occasion, and the tangy cream cheese frosting takes it to the next level.

A Delicious Alternative to Layered Cakes

If you don’t have the time or inclination to make a layered cake, this recipe is a great alternative. It uses a standard 13-by-9-inch baking dish and yields a generous amount of cake.

Preparation is Key

To start, whisk together the dry ingredients, including flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. In a separate bowl, whisk together the wet ingredients, including eggs, sugars, oil, and yogurt. Combine the two mixtures and fold in shredded carrots and chopped walnuts.

Baking the Cake

Pour the batter into a 13-by-9-inch glass baking dish and smooth it out into the corners. Bake at 350°F for 40-50 minutes, rotating the dish after 20 minutes. Let the cake cool completely before frosting.

Toasting the Walnuts

While the cake is baking, toast the walnuts in the oven for 10 minutes, or until lightly browned and fragrant. Chop them coarsely and set aside.

The Cream Cheese Frosting

To make the frosting, beat together softened butter and cream cheese until light and fluffy. Add powdered sugar and vanilla extract, and mix until fully incorporated. Spread the frosting over the cooled cake and sprinkle with toasted walnuts.

Tips and Variations

If you don’t plan to eat the cake within 4 hours, cover it with plastic wrap and refrigerate for up to 3 days. Before serving, let the cake sit at room temperature for about 45 minutes to take the chill off. For more inspiration, check out our Red Velvet Cake and Tres Leches Cake recipes.

Yield and Difficulty

Yields: 1 (13-by-9-inch) cake
Difficulty: Easy
Total: 1 hr 30 mins, plus 2 hrs cooling time

Ingredients

For the cake:

• 2 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 teaspoon fine salt
• 4 large eggs
• 1 1/3 cups granulated sugar
• 1/2 cup packed light brown sugar
• 1 cup vegetable oil
• 1/2 cup whole-milk plain yogurt
• 1 1/2 pounds carrots, peeled and grated
• 1 cup walnut halves

For the frosting:

• 2 sticks unsalted butter, at room temperature
• 2 (8-ounce) packages cream cheese, at room temperature
• 2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract