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Mama Dip’s Carrot Cake

The moistness and flavor of this Mama Dip’s Carrot Cake can’t be beat. This carrot cake has a super creamy cream cheese frosting and the crunch of toasted walnuts. This really is the best carrot cake and it makes a wonderful Easter dessert.

Slice of Mama Dip's CArrot Cake being lifted up.

 

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.

 

Slice of Carrot Cake being removed from rest of cake.

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.

Slice of Mama Dip's Carrot Cake on a plate.

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! You guests will rave about it!

Slice of Carrot Cake on a plate.

 

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Another great carrot cake to try is this Carrot Layer Cake. I also love this Pineapple Carrot Cake for someting a little different. And if you want to eat carrot cake for breakfast, try these Carrot Cake Pancakes or Carrot Cake Coffee Cake. For an after school treat, these Carrot Cake Cookies can’t be beat!

Slice of Mama Dip's CArrot Cake being lifted up.

Mama Dip's Carrot Cake

A moist 3-layer cake with toasted walnuts and tons of rich cream cheese frosting. 
PREP: 20 mins
COOK: 30 mins
TOTAL: 50 mins
SERVINGS: 16 servings

Ingredients

  • 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

Cream Cheese Frosting

  • 2 (8-ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 1 (16-ounce) box powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 612kcal
Author: Christin Mahrlig
Course: Dessert
Cuisine: Southern
Keyword: Easter, layer cake

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Adapted slightly from this recipe.

Disclosure: This post contains affiliate links.

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15 thoughts on “Mama Dip’s Carrot Cake”

  1. Nikki at Nik Snacks

    Mama Dip, Mildred Council, is no longer with us but this cake lives on! Thank you for sharing!

  2. DeborahHenry

    This recipe looks perfect for yummy cake. I’m going to make it and I’m sure it’ll be great.

  3. Christina Tregoning

    Why does it say baking powder, salt and cinnamon but no where in the MAKE IT does it say to use that.

    1. Andrew Ayer

      It says to “sift the first four ingredients together.” Cinnamon, baking powder, and salt are the second thru fourth ingredients.

      1. Jeanne Wray

        No, the ingredients say Baking Soda and Iโ€™m not a good enough cook to make a substitution using Baking powder:-) which is it? Also can I add raisins without changing any other ingredients??

      2. Made this cake but used pecans and it was simply delicious Saved the recipe and shared it as well I would definitely recommend this recipe and I have subscribed to receive more Her legacy lives on

  4. This cake looks delicious but I am confused by the note at the end of the recipe. Does it mean add that to the frosting that’s already wrote or do we just use the note for the frosting? Thanks.

    1. Christin Mahrlig

      It depends on how much frosting you want to make. If you want to make sure you have enough to frost the whole cake with a thick layer, use the larger ingredient amounts. Hope you enjoy the cake!

  5. Anna @BakerHands

    Finally, someone who understands that the best thing about carrot cake is the frosting! I love carrot cake (yes, even the part that’s not frosting), it’s one of my all-time favourites and this one looks delicious!
    I have a carrot cake recipe which I love, but I might just give this a try some day to see which one’s the winner for me ๐Ÿ˜€

  6. Carrot cake is one of my favorite cakes ever, and this looks so scrumptious! That frosting looks so creamy and I love the triple layers. ๐Ÿ™‚

  7. June @ How to Philosophize with Cake

    Ah, there really is nothing like a classic carrot cake sometimes! This one looks perfect, love the cake : frosting ratio here ๐Ÿ™‚

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