Moist Carrot Cake recipe from scratch with vanilla cream cheese frosting, the best homemade dessert to be baked all year round, especially for Easter or Christmas. It's absolutely delicious, and the earthy spices bring so much flavour. It's so easy to make, that even a complete beginner can bake it. A family-favourite dessert, this classic carrot cake recipe is the only one you need. Do give it a try!
To make the sponge, add the eggs, granulated sugar and oil to a bowl and whisk well until you get a smooth, thick consistency.
Add the grated carrot, flour, spices, vanilla extract and half of the amount of chopped walnuts and mix everything well with a spatula.
Preheat the oven to 180 degrees C (350 Fahrenheit).
Oil and flour 2 round cake tins (mine are 23 cm, 9 inches), and divide the batter between the 2 tins evenly.
Bake for 30-35 minutes until the cakes are firm to touch and well risen with a golden brown colour.
Remove from the tin and allow them to cool.
Meantime, make the icing by mixing the sugar, butter and vanilla extract together. Do not overbeat, as the icing could become runny. Add the cream cheese and mix gently.
Once the sponges have cooled down, arrange one cake on a plate or cake stand, spread half of the icing over, arrange the second cake on top, and spread the remaining icing over the top and sides.
Decorate with more chopped walnuts.