Amish Style Moist Carrot Cake (Print-Friendly Version)

Tender carrot cake filled with aromatic spices, creamy cheese topping, and traditional Amish-inspired goodness in every mouthful.

# Ingredients You’ll Need:

→ Cake Base

01 - 2 cups plain flour
02 - 2 teaspoons baking powder
03 - 1 1/2 teaspoons baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1 1/2 cups white sugar
07 - 1 cup canola oil
08 - 4 large eggs
09 - 2 teaspoons vanilla extract
10 - 3 cups grated carrots
11 - 1 cup roughly chopped walnuts or pecans (optional)

→ Cream Cheese Frosting

12 - 8 ounces cream cheese, room temperature
13 - 1/2 cup unsalted butter, room temperature
14 - 4 cups confectioners' sugar
15 - 2 teaspoons vanilla extract

# How to Make It:

01 - Heat your oven to 350°F. Coat two 9-inch round cake pans with butter and dust with flour. Grate your carrots finely and break up nuts into small pieces if you're adding them.
02 - Grab a big bowl and stir together your flour, baking powder, baking soda, salt, and cinnamon until they're all mixed up.
03 - In another bowl, mix your sugar, oil, eggs, and vanilla until everything's blended smooth and looks like one mixture.
04 - Slowly add your dry stuff to your wet mixture, stirring just enough to mix them. Gently stir in your grated carrots and nuts if you want them.
05 - Pour equal amounts of batter into your pans and bake for 30 to 45 minutes. It's done when you stick a toothpick in and it comes out clean. Let them sit in the pans a bit, then flip onto wire racks to cool all the way.
06 - Mix your soft cream cheese and butter until they're smooth. Add your sugar and vanilla bit by bit, beating until it's creamy and easy to spread.
07 - After the cakes are totally cool, spread frosting between the layers and all over the outside. Put it in the fridge for at least 30 minutes before cutting so slices look nice.

# Extra Suggestions:

01 - For extra juiciness, lightly dab each cake layer with orange juice before you add the frosting.
02 - Cool your finished cake in the fridge for half an hour before cutting to get clean slices.
03 - Try mixing in raisins or shredded coconut with the carrots for different textures and flavors.

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