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Mama Dip’s Carrot Cake Recipe

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4.8 from 541 reviews

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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/mama-dips-carrot-cake-recipe/