There’s something so comforting about a thick slice of carrot cake, studded with nuts and topped with swirls of cream cheese frosting. It’s rich and indulgent while still being humble and rustic. And let’s not forget the main ingredient—carrots—which are somehow always reminiscent of spring. Bonus: the shredded carrot in this classic cake is a cheeky reference to the Easter Bunny.
Classic Carrot Cake
This recipe makes a one-layer cake that bakes up beautifully in a bundt pan. For a two layer cake, double the ingredients.
1 cup of sugar
2/3 cup vegetable oil
1 1/3 cups all-purpose (unbleached) flour
1/2 teaspoon salt
1 1/3 teaspoon baking soda
1 1/3 teaspoon baking powder
1 1/3 teaspoon ground cinnamon
2 cups of grated carrot
1/2 cup chopped walnuts (optional)
1-250g container of cream cheese, at room temperature
1/4 tsp pure vanilla extract
Confectioner’s sugar (at least 1 cup but possibly more)
Preheat oven to 300º F.
Butter and flour a bundt or 9-inch round cake pan.
Combine sugar and oil in large bowl; whisk to blend. Add eggs and whisk to combine. Stir in flour, salt, baking soda, baking powder and cinnamon until no dry lumps remain. Fold in grated carrot. Fold in walnuts.
Pour batter into prepared pan. Bake for 40-45 minutes, or until a toothpick tester comes out clean. Allow to cool completely in pan.
Meanwhile, in a large bowl, beat cream cheese until smooth. Add vanilla and beat to combine. Add confectioner’s sugar, 1/3 cup at a time, tasting after each addition until desired sweetness and richness is reached (it usually takes at least 1 cup).
Turn cake out onto cake pan and frost generously.