This carrot cake is moist, flavorful, and completely eggless, making it a delightful treat for everyone. With the option to make it vegan and dairy-free, it’s an inclusive recipe that tastes just like the traditional version. The cake is made with freshly grated carrots, a hint of cinnamon, and chopped walnuts, all covered in a rich and tangy cream cheese frosting. This recipe yields two 8-inch layers of soft, spiced carrot cake, perfect for any occasion!
Why You’ll Love This:
You’ll love this carrot cake for its incredible texture and flavor. It’s moist and soft, with the perfect balance of sweetness from the carrots and warmth from the cinnamon. The cream cheese frosting adds a tangy richness that complements the cake beautifully. Plus, the fact that it’s eggless and can be made vegan means it’s a great option for anyone with dietary restrictions, without compromising on taste.
Perfect Occasion:
This carrot cake is perfect for birthdays, holidays, or any special occasion. It’s also great for casual gatherings or when you simply want to treat yourself to a delicious dessert. The two-layer design makes it visually stunning, and the cream cheese frosting paired with toasted walnuts adds the perfect finishing touch.
Decoration Tips:
For a professional-looking cake, sprinkle chopped toasted walnuts and crumbs from the trimmed cake layers on top of the frosting. You can also pipe decorative swirls of frosting around the edges for an extra elegant touch. Add a dusting of cinnamon or some grated carrot on top for a burst of color and flavor.
Ingredients for the Carrot Cake (Yield: 2-Layer 8-Inch Cake):
- 270 ml (1 cup + 1/3 cup) milk (use non-dairy milk for a vegan version)
- 165 g (2/3 cup) light brown sugar
- 170 g (2/3 cup) sugar (cane or caster sugar)
- 180 ml (3/4 cup) vegetable oil
- 2 tsp vanilla extract
- 300 g (2 cups + 1/3 cup) all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/4 tsp cinnamon powder
- 1/4 tsp salt
- 300 g (2 cups + 1/2 cup) carrots, peeled and grated (about 5-6 medium carrots)
- 70 g (2/3 cup) walnuts, chopped (optional)
Topping:
- 60 g (1/2 cup) toasted, chopped walnuts
- Cake crumbs from trimmed layers
Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (180°C). Grease two 8-inch round cake pans and line them with parchment paper. - Mix the Wet Ingredients:
In a large bowl, combine the milk, vegetable oil, vanilla extract, and both sugars. Whisk until the sugar dissolves completely. - Combine the Dry Ingredients:
In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients into the wet mixture, stirring gently until fully combined. - Add Carrots and Walnuts:
Fold in the grated carrots and chopped walnuts (if using) until evenly distributed in the batter. - Bake the Cake:
Divide the cake batter evenly between the two prepared cake pans. Bake for 40-45 minutes, or until the cakes are firm to the touch and a toothpick inserted into the center comes out clean. - Cool the Cake:
Allow the cakes to cool completely on a wire rack. Once cooled, trim a thin layer off the top of each cake to create a flat surface for frosting.
Ingredients for the Cream Cheese Frosting:
- 340 g (12 oz) cream cheese, at room temperature (use vegan cream cheese for a vegan version)
- 340 g (1 cup + 1/2 cup) butter, at room temperature (use vegan butter for a vegan version)
- 340 g (3 cups) powdered sugar
- 2 tsp vanilla extract or cinnamon powder
Instructions for the Frosting:
- Whip the Butter:
In a mixing bowl, whip the butter using a paddle attachment or electric whisk until light and fluffy. - Add Powdered Sugar:
Gradually add the powdered sugar in 2-3 parts, mixing after each addition until smooth. Add the vanilla extract or cinnamon and mix until well combined. - Add Cream Cheese:
Add the cream cheese and mix until smooth and creamy.
Assemble the Cake:
- Frost the Cake:
Place one cake layer on a serving plate and spread 6-7 scoops of the frosting evenly over the top. Place the second layer on top and cover the entire cake with the remaining frosting. - Decorate:
Decorate the cake with toasted walnuts and cake crumbs from the trimmings.
Enjoy your moist and flavorful carrot cake with rich cream cheese frosting!