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Two frosted carrot cake squares on a cream plate
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Carrot Cake Recipe

A single-pan carrot cake with cinnamon, walnuts, and a smooth cream cheese frosting. Makes 16 squares.
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Prep Time 25 minutes
Cook Time 40 minutes
Cooling 1 hour 30 minutes
Total Time 2 hours 35 minutes
Servings: 16 squares
Calories: 427.3
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 cups all-purpose flour 240 g; spooned and leveled
  • 1 1/2 cups granulated sugar 300 g
  • 1 cup neutral vegetable oil 218 g
  • 4 large eggs 200 g without shells
  • 3 cups finely grated carrots 326 g; freshly grated
  • 3/4 cup chopped walnuts 80 g
  • 2 teaspoons ground cinnamon 5 g
  • 1 1/2 teaspoons baking powder 6 g
  • 1/2 teaspoon baking soda 2.3 g
  • 1/2 teaspoon fine salt 3 g
  • 2 teaspoons vanilla extract 10 ml, divided
  • 8 ounces block cream cheese 226 g, softened; for frosting
  • 4 tablespoons unsalted butter 56 g, softened; for frosting
  • 1 1/2 cups powdered sugar 180 g, sifted; for frosting

Equipment

  • 1 9-by-13-inch metal baking pan
  • 1 Box grater small shredding holes
  • 2 Mixing bowls
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Electric hand mixer for frosting
  • 1 Wire rack

Method
 

  1. Heat the oven to 350°F. Lightly grease a 9-by-13-inch metal baking pan. Wash, peel, and finely grate the carrots. Measure the flour by weight or spoon it into cups and level without packing.
  2. Whisk flour, cinnamon, baking powder, baking soda, and salt in a bowl. In a separate large bowl, whisk the granulated sugar, oil, eggs, and 1 teaspoon vanilla until smooth.
  3. Fold the dry mixture into the wet mixture just until almost combined. Fold in the carrots and walnuts until no dry flour remains. Do not beat the batter. Spread evenly in the prepared pan.
  4. Bake for 35–45 minutes, checking at 35 minutes, until the center springs back lightly and a toothpick comes out without wet batter; a few moist crumbs are fine. The edges should be set.
  5. Set the pan on a rack and cool completely, allowing at least 90 minutes. Do not frost while any warmth remains.
  6. Beat the softened cream cheese and butter until smooth. Mix in the powdered sugar gradually, then beat in the remaining 1 teaspoon vanilla. Spread over the completely cooled cake and cut into 16 portions.
  7. Refrigerate the frosted cake covered at 40°F or below. For best quality, use within 3 days or freeze portions for up to 2 months. Thaw in the refrigerator. Keep total room-temperature time under 2 hours, or under 1 hour above 90°F.

Video

Notes

Contains wheat, eggs, milk, and walnuts. Nutrition is an approximate ingredient-based estimate per one-sixteenth of the recipe, including frosting, not a laboratory analysis. Brand and portion changes affect results.
Video credit: Preppy Kitchen, “BEST Carrot Cake Recipe.” The linked demonstration uses pecans and a layer-cake presentation; this version uses walnuts and one rectangular pan. Follow the quantities and timing written here.