The moistness and flavor of this Mama Dip’s Carrot Cake can’t be beat. This carrot cake has a super creamy cream cheese frosting and the crunch of toasted walnuts. This really is the best carrot cake and it makes a wonderful Easter dessert.
Ingredients
- 2 1/4 cups self-rising flour, I use White Lily
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups grated carrots
- 2 cups chopped walnuts, toasted and divided
Cream Cheese Frosting
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup butter, softened
- 1 (16-ounce) box powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Line the bottoms of 3 9-inch cake pans with parchment paper. Spray with baking spray.
- Preheat oven to 350 degrees.
- Sift first 4 ingredients together
- Using an electric mixer, beat sugar and oil until mixed well.
- Add eggs one at a time, beating until blended after each addition.
- Beat in vanilla extract.
- With mixer on low speed, add flour mixture, beating just until blended.
- Stir in carrots and 1 cup walnuts.
- Pour batter evenly into prepared pans.
- Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean.
- Cool in pans 10 minutes and then remove from pans and cool completely on wire racks.
- To make frosting, beat cream cheese and butter until smooth and fluffy.
- Gradually beat in powdered sugar.
- Beat in vanilla.
- Spread frosting between layers and on top and sides of cake.
- Press remaining 1 cup walnuts along the bottom of the bake, going about 2 inches up.
Notes
If you want as much frosting on you cake as in the picture, add another 8 ounces of cream cheese, 1/2 stick butter and 2 cups of powdered sugar when you make the frosting.
Nutrition
Calories: 612kcal
