1cupfinely chopped walnuts, or pecans or omit, if you prefer
Cream Cheese Icing:
8ozcream cheese, at room temperature
1/4cupbutter, at room temperature (add a pinch of salt if using unsalted butter)
2teaspoonvanilla extract
3cupsicing/confectioners' sugar
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Instructions
Preheat oven to 350F. (regular bake setting/not fan assisted). Grease a 9x13-inch baking pan and set aside.
In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat together the white sugar and oil for about 1 minute. Add the grated carrots and eggs and mix to combine. Add the rest of the ingredients and mix until well combined.
Pour batter into the prepared pan and level batter.
Bake cake in preheated 350F oven for 40-45 minutes or until evenly golden on top and the cakes is pulling away from the sides of the pan. Note that darker pans will cook more quickly, so check your cake a bit earlier if your pan is dark.
Remove from oven and cool completely in the can before icing. Don't rush it. Any bit of warmth in the cake will cause your icing to melt.
When ready to frost the cake, beat together the room temperature cream cheese, butter and vanilla until creamy. Add the icing sugar and mix on low until combined, then increase speed and beat for a minute until light and fluffy. Spread onto cooled cake. *Cover tightly and refrigerate cake at this point, due to the cream cheese icing.
Notes
Once frosted, store your cake in the refrigerator.Carrot cake freezes well before or after frosting, for up to 2 months.You can replace the walnuts with any other add-in, such as raisins or coconut if you prefer.Be sure to read the Ingredient Notes and FAQ above the recipe card for more advice/tips to make this recipe.