Mama Dip’s Carrot Cake

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.


  • 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


  • 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.


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.


Calories: 612kcal

Full recipe here.