Simple Carrot Cake Recipe with Cream Cheese Frosting
User Reviews
5
22 reviews
Excellent
Simple Carrot Cake Recipe with Cream Cheese Frosting
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This carrot cake combines chopped roasted walnuts, shredded carrots, and warm spices like cinnamon and nutmeg in a moist batter made with canola oil, Greek yogurt, and eggs. The cake layers are topped with a creamy cream cheese frosting balanced by vanilla extract and powdered sugar. Its texture is tender but not dense, with a classic carrot cake flavor enhanced by home-toasted nuts.
Description
The Simple Carrot Cake Recipe with Cream Cheese Frosting uses a blend of granulated and brown sugars combined with canola oil and Greek yogurt to create a moist, tender crumb. Toasted walnuts add a toasty crunch, while shredded carrots provide moisture and subtle sweetness. Warm spices such as ground cinnamon and nutmeg lend traditional flavors. The batter is carefully folded to avoid overmixing, preserving a gentle texture during baking.
The creamy frosting is made by blending room temperature cream cheese and butter with powdered sugar and vanilla extract, forming a smooth, rich topping. This frosting complements the spice and texture of the cake without overpowering it.
This carrot cake is well suited to celebrations or casual gatherings. Using fresh shredded carrots rather than pre-shredded avoids dryness, and room temperature ingredients help incorporate everything smoothly. The recipe notes suggest options for nut substitution or omission, and tips for frosting consistency help ensure a stable finish.
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Ingredients
For the cake
- 2 1/2 cups walnuts chopped
- 1 cup sugar granulated white
- 3/4 cup brown sugar packed
- 1 cup canola oil
- 1/3 cup yogurt plain, Greek
- 2 teaspoons vanilla extract
- 4 egg room temperature
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 3 cups carrot about 4 medium carrots, shredded
For the frosting
- 16 ounces cream cheese room temperature, brick style
- 1/2 cup butter 1 stick, room temperature, unsalted
- 3 1/2 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- pinch salt
Instructions
To make the cake
- Preheat oven to 325 degrees Fahrenheit. Spread the chopped walnuts on a rimmed cookie sheet and roast for 8 minutes. Remove from the oven and allow the nuts to fully cool before using.
- Increase the oven temperature to 350 degrees. Spray three 9-inch round cake pans with nonstick cooking spray and set aside.
- In a large bowl, whisk together the sugars, canola oil, and Greek yogurt. Add in the vanilla extract and the eggs and whisk until smooth.
- Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt in a separate bowl.
- Fold the dry ingredients into the wet ingredients until just combined, being careful not to over mix. Fold in the shredded carrots and 1 cup of chopped roasted walnuts.
- Divide the cake batter into the prepared pans. Bake for 30-35 minutes, rotating the pans about halfway through. Bake until a toothpick inserted into the center of each cake comes out clean, or the cakes spring back when tapped gently with the tip of your finger. Let the cakes completely cool before frosting.
To make the frosting
- Beat the softened cream cheese and butter together in a large bowl until creamy and no lumps remain, about 2 minutes. Add the vanilla extract and pinch of salt.
- Add in the powdered sugar 1 cup at a time, mixing over low speed to incorporate. After all powdered sugar has been added, increase the mixer speed to high and beat at high speed for 30 seconds.
Decorating
- Place your first layer of fully cooled cake on a cake stand or large plate. Spread 1-2 inches of frosting on top. Place the second layer of cake on top and repeat the process.
- If your frosting is not firm enough, put the cake stand with the frosted cake into the fridge to chill for 30 minutes before you place the third cake layer on top. This will prevent the frosting from seeping out the sides with the weight of the cake.
- When you have the third layer on top, cover the whole cake with a thin layer of frosting and place it in the fridge to chill for 30 minutes. This is the crumb layer.
- When chilled, use the remainder of the frosting to cover the whole cake. You can use a knife or icing spatula to smooth out the frosting. Use the remainder of the chopped roasted walnuts to press into the sides of the cake and to decorate the top.
Notes
- Use room temperature eggs and Greek yogurt to help the batter blend smoothly.
- If frosting is too runny, add more powdered sugar or refrigerate briefly to thicken.
- Shred fresh carrots rather than using pre-shredded for better moisture and texture.
- Greek yogurt helps activate leavening and contributes to a lighter cake; plain yogurt or sour cream can be used as substitutes.
- Walnuts can be swapped for pecans or omitted for a nut-free version; raisins are also an option.
Nutrition Information
Show Details
Calories
905kcal
(45%)
Carbohydrates
92g
(31%)
Protein
11g
(22%)
Fat
57g
(88%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
18g
(106%)
Monounsaturated Fat
20g
(100%)
Trans Fat
0.4g
(20%)
Cholesterol
113mg
(38%)
Sodium
359mg
(15%)
Potassium
405mg
(9%)
Fiber
3g
(12%)
Sugar
68g
(136%)
Vitamin A
6175IU
(124%)
Vitamin C
2mg
(2%)
Calcium
136mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 905 kcal
% Daily Value*
| Calories | 905kcal | 45% |
| Carbohydrates | 92g | 31% |
| Protein | 11g | 22% |
| Fat | 57g | 88% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 18g | 106% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 113mg | 38% |
| Sodium | 359mg | 15% |
| Potassium | 405mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 68g | 136% |
| Vitamin A | 6175IU | 124% |
| Vitamin C | 2mg | 2% |
| Calcium | 136mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
22 reviews
Excellent
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