Carrot Cake

Name: Carrot Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 2 tsp baking soda; 2 tsp ground cinnamon; 1/2 tsp salt; 4 large eggs; 1 1/4 cups vegetable oil; 2 cups granulated sugar; 3 cups grated carrots; 1 cup chopped walnuts (optional); 8 oz cream cheese, softened, for frosting; 1/2 cup unsalted butter, softened, for frosting; 3 cups powdered sugar, for frosting

12 servings20 min prep35 min cookMedium

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The Story Behind It

The Tale of Carrot Cake

Story updated September 18, 2026

Carrot cake has roots in medieval European carrot puddings, made when sugar was scarce and expensive and carrots offered natural sweetness. It saw a major resurgence in the U.S. during World War II due to sugar rationing, and later became fashionable again in the 1960s and '70s health-food movement.

Ingredients

Scale:· 12 servings

2 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
4 large eggs
1 1/4 cups vegetable oil
2 cups granulated sugar
3 cups grated carrots
1 cup chopped walnuts (optional)
8 oz cream cheese, softened, for frosting
1/2 cup unsalted butter, softened, for frosting
3 cups powdered sugar, for frosting

Instructions

1Preheat the oven to 350°F and grease two 9-inch round cake pans.
2Whisk together the flour, baking soda, cinnamon, and salt.
3Beat the eggs, oil, and granulated sugar together until smooth, then stir in the grated carrots and walnuts if using.
4Fold in the dry ingredients just until combined.
5Divide the batter between the pans and bake for 30 to 35 minutes, until a toothpick comes out clean.
6Cool the cakes completely on a wire rack.
7Beat the cream cheese and butter together until smooth, then gradually beat in the powdered sugar to make the frosting.
8Frost between the layers and over the top and sides of the cooled cake.

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