Best Ever Carrot Cake

This Best Ever Carrot Cake is simple & delicious. Perfectly moist and frosted in the classic cream cheese frosting, everyone always raves about this recipe.

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 593kcal

Author Sandra

Ingredients

Carrot Cake

32 ounces carrot baby food or 1 3/4 cup carrot puree. I use the baby food everytime
2 large eggs
1 cup canola oil
2 1/4 cups flour
1 1/2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon maple syrup
1/2 teaspoon cinnamon

Cream Cheese Frosting

1/2 cup butter room temperature
8 ounces cream cheese softened to room temperature
4 cups powdered sugar
1 tablespoon milk

Walnut Topping

2 tablespoons butter
2 cups chopped walnuts or pecans
sprinkle cinnamon

Instructions

Carrot Cake

Preheat oven to 350 degrees, gently spray 3 – 9 inch round baking pans with cooking oil and set aside.
Mix all of the ingredients listed above together until smooth and there are no chunks. Pour batter into the prepared pan, making sure to divide evenly.
Place in preheated oven and bake for 20-25 minutes. Remove from oven and place on cooling rack until completely cooled.
While cake is cooling prepare frostings. Make German Chocolate Cake Frosting first, so that it has time to cool.

Cream Cheese Frosting

In a large bowl, beat together the butter and cream cheese with an electric mixer.
With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Set in the refrigerator until ready to use.

Cinnamon Walnuts

In a skillet melt 2 tablespoons of butter. Add chopped walnuts and cook for 3-5 minutes or until ljust toasted. Watch it carefully and stir constantly so they don't burn. Sprinkle with cinnamon as desired and remove from heat. Chill completely.

Cake Assemble

Once cakes are completely cool, remove from pans. Place one of the cakes on a cake stand or serving plate.
Top with cream cheese frosting. Top with the second cake, I place the cake in the fridge for 5 minutes so the middle layer can set and be a little firm.
Frost the outside of the cake with the remainder of the frosting. Press cooled walnuts onto the sides if desired. Place in the fridge and remove the cake 30 minutes before serving and bring to room temperature. If serving soon after frosting you are fine to leave it out.

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