Mama Dip’s Carrot Cake Recipe

Introduction

Mama Dip’s Carrot Cake is a classic Southern favorite known for its moist texture and rich cream cheese frosting. Packed with grated carrots and toasted walnuts, this cake is perfect for special occasions or whenever you crave a comforting slice of homemade goodness.

Ingredients

• 2 1/4 cups self-rising flour (White Lily recommended)
• 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 (for frosting)

Instructions

1. Step 1: Line the bottoms of three 9-inch cake pans with parchment paper and spray with baking spray.
2. Step 2: Preheat the oven to 350°F (175°C).
3. Step 3: Sift together the flour, cinnamon, baking soda, and salt.
4. Step 4: Using an electric mixer, beat the sugar and oil until well combined.
5. Step 5: Add the eggs one at a time, beating well after each addition.
6. Step 6: Beat in the vanilla extract.
7. Step 7: With the mixer on low, gradually add the sifted flour mixture, beating just until blended.
8. Step 8: Stir in the grated carrots and 1 cup of the toasted walnuts.
9. Step 9: Divide the batter evenly among the prepared pans.
10. Step 10: Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
11. Step 11: Cool the cakes in the pans for 10 minutes, then remove and cool completely on wire racks.
12. Step 12: For the frosting, beat the cream cheese and butter together until smooth and fluffy.
13. Step 13: Gradually add the powdered sugar, beating well after each addition.
14. Step 14: Beat in the vanilla extract.
15. Step 15: Spread frosting between the cake layers, then cover the top and sides with frosting using an offset spatula.
16. Step 16: Press the remaining 1 cup of walnuts around the bottom edge of the cake, going about 2 inches up the sides.

Tips & Variations

• Toast the walnuts lightly to enhance their flavor before adding to the batter and decorating the cake.
• For extra moisture, substitute half the oil with applesauce or crushed pineapple.
• If you prefer, add a pinch of nutmeg or allspice for a deeper spice profile.
• Use gluten-free self-rising flour to make this cake gluten-free.

Storage

Store the carrot cake covered in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving for the best flavor and texture. You can also freeze the cake layers separately, wrapped tightly, for up to 2 months; thaw overnight in the fridge before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without walnuts?

Yes, you can omit walnuts if you have allergies or personal preference. The cake will still be delicious, though the walnuts add a nice texture and flavor.

Is this recipe suitable for baking in different sized pans?

This recipe is designed for three 9-inch pans. If you want to use different sizes, adjust the baking time accordingly and watch closely for doneness, checking with a toothpick.

Mama Dip’s Carrot Cake Recipe

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Mama Dip’s Carrot Cake is a classic, moist, and flavorful carrot cake layered with a rich cream cheese frosting and topped with toasted walnuts. This traditional Southern recipe combines warm cinnamon-spiced cake with crunchy nuts, making it perfect for celebrations or a comforting dessert.

• Author: Sana
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

For the Cake

• 2 1/4 cups self-rising flour (White Lily recommended)
• 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

For the Frosting

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

Instructions

1. Prepare pans: Line the bottoms of three 9-inch cake pans with parchment paper and lightly spray with baking spray to prevent sticking.
2. Preheat oven: Set your oven temperature to 350°F (175°C) to ensure even baking.
3. Mix dry ingredients: Sift together the self-rising flour, ground cinnamon, baking soda, and salt to evenly distribute them.
4. Combine sugar and oil: Using an electric mixer, beat the sugar and vegetable oil until well combined and smooth.
5. Add eggs: Incorporate the eggs one at a time, beating thoroughly after each addition to ensure a smooth batter.
6. Add vanilla extract: Beat in the vanilla extract for flavor.
7. Add dry ingredients: With the mixer on low speed, gradually add the flour mixture, mixing just until blended to avoid overmixing.
8. Fold in carrots and walnuts: Stir in the grated carrots and 1 cup of the toasted walnuts gently to distribute evenly throughout the batter.
9. Divide batter: Pour the batter evenly into the prepared cake pans to ensure uniform layers.
10. Bake: Place the pans in the preheated oven and bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
11. Cool cakes: Let the cakes cool in their pans for 10 minutes before removing them to wire racks to cool completely.
12. Make frosting: Beat the softened cream cheese and butter together until smooth and fluffy, forming the base for the frosting.
13. Add powdered sugar: Gradually add the powdered sugar to the cream cheese mixture, beating thoroughly to create a creamy texture.
14. Add vanilla: Beat in the vanilla extract to flavor the frosting.
15. Assemble cake: Spread frosting between each cake layer, then cover the top and sides evenly using an offset spatula.
16. Decorate with walnuts: Press the remaining 1 cup of walnuts around the bottom edge of the cake, extending about 2 inches up the sides for garnish and crunch.

Notes

• Use freshly grated carrots for the best texture and moisture in the cake.
• Toast walnuts beforehand to enhance their flavor and crunch.
• If self-rising flour is unavailable, substitute with all-purpose flour plus baking powder and salt.
• Ensure cream cheese and butter are softened to room temperature for smooth frosting.
• Line cake pans with parchment paper for easy removal and clean edges.
• For extra moistness, wrap cooled layers in plastic wrap and refrigerate before frosting.

Keywords: carrot cake, Mama Dip, cream cheese frosting, Southern dessert, walnut carrot cake, classic carrot cake, moist carrot cake