Time needed: 1 hour and 30 minutes.

Carrot Cake:
2 cups all-purpose flour
1/2 cup dark brown sugar
1/2 cup light brown sugar
1/2 granulated white sugar
1 tsp ground ginger
2 tsps ground cinnamon
1 tsp nutmeg
2 tsps baking soda
4 large eggs
2 tsps vanilla extract
1 1/2 cups vegetable oil
3 cups grated carrots
1 cup chopped walnuts, plus more for garnish

Cream Cheese Frosting:
1 pack cream cheese
1 1/2 cups powdered sugar
 3/4 cup heavy cream 


  1. Prepare the dry ingredients

    In a big bowl whisk together the all-purpose flour, dark brown sugar, light brown sugar, granulated sugar, ground ginger, cinnamon, nutmeg, and baking soda until well combined.

  2. Mix the wet ingredients

    In a separate bowl, crack in the eggs and beat them together. Whisk in vanilla extract and stream in vegetable oil while continuously whisking.

  3. Mix the wet and dry

    Whisk in the wet ingredients into the dry ingredients until combined.

  4. Add flavors

    Add in grated carrot and walnuts. Mix everything is well combined.

  5. Bake and cool

    Divide the batter evenly into three 6-inch cake pans then bake in a 350°F/180°C preheated oven for about 35-45 minutes. When done remove from the oven and let cool.

  6. Make frosting

    While cakes are cooling, beat cream cheese in a medium bowl until smooth then beat in powdered sugar until combined and smooth. Add the heavy cream and mix until smooth.

  7. Assembly

    Once cakes have cooled to room temperature, add 1/3 of the frosting to the top of one cake and spread towards the edges but not all the way. Gently lay the other cake on top and allow the weight to press the frosting out towards the edges. Add again a third of the frosting and repeat the process for the second layer. When you lay the third and (top) layer add the rest of the frosting on top and spread evenly to the edges and top with the remaining chopped walnuts. You can serve this at room temperature or chilled.

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