The Best Carrot Cake

Name: The Best Carrot Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Makes: 12–16 pieces
Ingredients: 300 mL / 10.1 fl oz (1¼ cup) flavorless oil (such as canola or vegetable); 125 g / 4.4 oz cream cheese at room temperature; 4 large eggs; 130 g / 4.6 oz (1 heaping cup) unsalted walnuts or pecans, chopped (you can increase the quantity to 1½ cups if you like)*; 1½ teaspoons cinnamon; 1 teaspoon nutmeg; 1 teaspoon vanilla extract; 1 teaspoon salt; Cinnamon for dusting (optional); 1 tablespoon freshly squeezed lemon juice; 2 cups (250 g / 8.8 oz) confectioners’ sugar; 500 g / 17.6 oz (4 cups) carrot, shredded—roughly 6–8 carrots; 1½ teaspoons vanilla extract; 1½ teaspoons baking soda; 1½ teaspoons baking powder; 360 g / 12.7 oz (2⅔ cups) all-purpose flour; 60 mL / 2 fl oz (¼ cup) lemon juice; 60 g / 2.1 oz (¼ cup) unsalted butter, softened; 50 g / 1.8 oz (½ cup) unsalted walnuts, chopped, to garnish (optional); ½ teaspoon allspice; 400 g / 14.1 oz (2 cups) granulated sugar

Preparation info

Makes:
12–16 pieces

Difficulty
Medium
Ready in
1 hr 15

Appears in

52 Weeks 52 Sweets

By Vedika Luthra

Published 2021

About

This is the first carrot cake recipe I ever made, and the only carrot cake recipe I will ever make. It’s moist, full of warm flavors, and incredibly tender. The nuts bring a nice bite, and the cream cheese frosting adds a lush, zingy note. My sister’s friend Danika shared the recipe years ago, when they were still in high school. The original version was carefully created by Danika’s father Lee, who tested and retested it until it was perfect. Perfectly sof

Ingredients

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