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A piece of carrot cake with cream cheese frosting is decorated with chopped walnuts and served on a small round plate with a silver dessert fork.

Easy carrot cake recipe

This easy carrot cake recipe with cream cheese frosting is packed with crunchy walnuts, sweet carrots, orange zest, and spices like cinnamon and nutmeg. Easily made at home, this cake will surely become one of your favorites.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12 servings
Calories: 499kcal
Author: Anna

Equipment

  • Digital kitchen scale
  • Stand mixer or a hand mixer and a mixing bowl
  • 2 7” (17-18cm) round cake pans , can be made in two 6" (15cm) round cake pans for a taller cake

Ingredients

For the cake layers

  • 140 g all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 90 g walnuts roughly chopped
  • 2 large eggs at room temperature
  • 70 g white granulated sugar
  • 70 g brown sugar
  • 60 g unsalted butter melted
  • 60 g vegetable oil such as canola oil
  • 125 g carrots finely grated
  • Zest of one orange
  • 1 tablespoon orange juice

For the cream

  • 400 g cream cheese at room temperature
  • 200 g unsalted butter at room temperature
  • 90 g powdered sugar
  • 1 teaspoon vanilla extract

Instructions

For the cake layers

  • Preheat the oven to 160C (320F) and line the bottoms of two 7” (17-18cm) round cake pans with parchment paper. You can also use this recipe to bake in two 6” (15cm) cake pans if you prefer a taller cake. The sides can be buttered and floured or lined with paper as well.
  • In a bowl, combine the flour, salt, cinnamon, nutmeg, baking powder, baking soda, and walnuts.
  • In the bowl of a stand mixer fitted with a whisk attachment (or use a hand mixer and a bowl), whip the eggs with white and brown sugar until pale and doubled in volume.
  • Add the melted butter and oil. Mix well.
  • Add the carrots, orange zest, and juice and mix again.
  • Fold in the dry ingredients using a rubber spatula.
  • Divide the cake batter between two cake pans and bake for 27 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and let cool down in the pan until safe to handle. Then, transfer it onto a cooling rack to cool down completely before assembling the cake.

For the cream

  • In the bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer and a bowl), beat the butter with powdered sugar until fluffy and pale.
  • Add the cream cheese and beat on medium until well incorporated. Scrape the sides and the bottom of the bowl and beat for 10 more seconds.

Assembling the cake

  • Spread a little bit of cream on the plate or a cake stand that you’ll use to assemble the cake. Place the first cake layer on top and gently press to attach.
  • Spread an even layer of cream on top. I used 250g of cream in between cake layers.
  • Place the second cake layer on top. Use the rest of the cream to frost the cake.
  • Decorate to your taste (I sprinkled some crushed walnuts on top) and refrigerate for 1-2 hours, or overnight before serving.

Video

Notes

Store in a cake box or covered with plastic wrap on a plate in the fridge for up to 4 days.
Freeze unfrosted sponge cake for up to 2 months. Thaw in the fridge before assembling the cake.
 

Nutrition

Nutrition Facts
Easy carrot cake recipe
Serving Size
 
1 serving
Amount per Serving
Calories
499
% Daily Value*
Fat
 
40
g
62
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
10
g
Cholesterol
 
108
mg
36
%
Sodium
 
305
mg
13
%
Potassium
 
151
mg
4
%
Carbohydrates
 
32
g
11
%
Fiber
 
1
g
4
%
Sugar
 
21
g
23
%
Protein
 
6
g
12
%
Vitamin A
 
2774
IU
55
%
Vitamin C
 
1
mg
1
%
Calcium
 
81
mg
8
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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