A moist and flavorful carrot cake with a creamy frosting, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
Greasing the pan ensures the cake doesn't stick, making it easier to remove.
In a large mixing bowl, whisk together the eggs and sugar until well combined.
Whisking thoroughly helps dissolve the sugar and creates a smooth mixture.
Add the flour, baking soda, cinnamon, and salt to the bowl, and mix until just combined.
Avoid overmixing to keep the cake tender.
Fold in the grated carrots and chopped walnuts until evenly distributed.
Folding gently prevents the batter from deflating.
Pour the batter into the prepared pan and spread it evenly.
Leveling the batter ensures even baking.
Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the suggested time to avoid overbaking.
Allow the cake to cool completely on a cooling rack before frosting.
Cooling completely prevents the frosting from melting.
In a separate bowl, beat together the cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.
Ensure the cream cheese is softened for easier mixing.
Spread the frosting evenly over the cooled cake.
Use a spatula to create decorative swirls on the frosting.
Slice and serve the cake, enjoying its delightful flavors.
Pair with a hot beverage for a cozy treat.
