Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1 cup chopped walnuts
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 2 tablespoons milk
Directions
Preheat oven to 350°F (175°C). Grease and line a loaf pan or round cake tin.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a large bowl, beat together brown sugar, granulated sugar, and eggs until light. Add oil and vanilla, whisking until smooth.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Gently stir in grated carrots and chopped walnuts.
Pour the batter into the prepared pan and bake for 40–45 minutes, or until a skewer inserted in the center comes out clean.
Allow the cake to cool completely in the pan before inverting onto a wire rack.
For the glaze, beat cream cheese with powdered sugar, milk, and vanilla until smooth and pourable.
Drizzle the glaze generously over the cooled cake before slicing and serving.
Frequently Asked Questions
How should I store this dense carrot and walnut cake to keep it fresh?
For best results, store the frosted carrot cake in an airtight container in the refrigerator. Because of the cream cheese glaze, it should be kept chilled and will stay moist for up to 5 days. Allow it to come to room temperature for about 30 minutes before serving for optimal flavor and texture.
Can I substitute the oil in this carrot cake recipe with applesauce or butter?
While oil contributes to the signature density and moisture of this cake, you can substitute it with unsweetened applesauce for a lower-fat option, using a 1:1 ratio. If using melted butter instead, note that the texture might become slightly less tender compared to using the specified oil.
What is the best way to prevent my carrot cake from sinking or becoming gummy after baking?
To ensure your cake bakes properly at 350°F (175°C), be sure you are accurately measuring the dry ingredients, especially the chemical leaveners like the 1 1/2 teaspoons of baking powder and 1/2 teaspoon of baking soda. Also, avoid overmixing the batter once the dry ingredients are incorporated.
