A moist 3-layer cake with toasted walnuts and tons of rich cream cheese frosting. Carrot Cake doesn’t get any better than this. It rivals this carrot cake for the best carrot cake I’ve ever had.
This recipe is from Mildred Council, aka Mama Dip, who owns the beloved restaurant Mama Dip’s in Chapel Hill, NC.
If you want to experience more of Mama Dips’s good ole country cooking, you can get the Mama Dip’s Kitchen cookbook. It’s full of simple, delicious recipes that taste like grandma’s cooking.
But back to this carrot cake. Vegetable oil in the batter keeps the cake layers wonderfully moist and a full 2 cups of sugar gives the cake lots of sweetness.
Because I love tons of frosting on my carrot cake, I decided to make a little extra but I put instructions in the recipe notes for making a larger amount.
It’s practically all frosting isn’t it?
I like to have plenty of frosting when I do a layer cake because I’m always worried I’m going to run out and not have enough to cover the sides completely.
If you like to have Carrot Cake for your Easter celebration, Mama Dip’s Carrot Cake is about as delicious as it gets!
A moist 3-layer cake with toasted walnuts and tons of rich cream cheese frosting.
- 2 1/4 cups self-rising flour, I use White Lily
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups grated carrots
- 2 cups chopped walnuts, toasted and divided
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup butter, softened
- 1 (16-ounce) box powdered sugar
- 1 teaspoon vanilla extract
- Line the bottoms of 3 9-inch cake pans with parchment paper. Spray with baking spray.
- Preheat oven to 350 degrees.
- Sift first 4 ingredients together
- Using an electric mixer, beat sugar and oil until mixed well.
- Add eggs one at a time, beating until blended after each addition.
- Beat in vanilla extract.
- With mixer on low speed, add flour mixture, beating just until blended.
- Stir in carrots and 1 cup walnuts.
- Pour batter evenly into prepared pans.
- Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean.
- Cool in pans 10 minutes and then remove from pans and cool completely on wire racks.
- To make frosting, beat cream cheese and butter until smooth and fluffy.
- Gradually beat in powdered sugar.
- Beat in vanilla.
- Spread frosting between layers and on top and sides of cake.
- Press remaining 1 cup walnuts along the bottom of the bake, going about 2 inches up.
If you want as much frosting on you cake as in the picture, add another 8 ounces of cream cheese, 1/2 stick butter and 2 cups of powdered sugar when you make the frosting.
Adapted slightly from this recipe.
If you like Carrot Cake, you will love this Hummingbird Cake
More Carrot Cake Recipes
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