Description
A moist and flavorful carrot cake topped with rich cream cheese frosting, perfect for any occasion.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 2 cups (400 g)
- Brown sugar: 1 cup (220 g)
- Baking powder: 2 teaspoons
- Baking soda: 1 teaspoon
- Ground cinnamon: 2 teaspoons
- Ground nutmeg: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Vegetable oil: 1 cup (240 ml)
- Eggs: 4 large
- Vanilla extract: 2 teaspoons
- Shredded carrots: 3 cups (about 6 medium carrots)
- Crushed walnuts: 1 cup (optional)
- Cream cheese: 8 oz (225 g), softened
- Unsalted butter: 1/2 cup (115 g), softened
- Powdered sugar: 4 cups (480 g), sifted
- Vanilla extract: 1 teaspoon
- Pinch of salt:
Instructions
- Prepping Your Ingredients: Gather and measure all ingredients.
- Mixing the Dry Ingredients: Combine flour, sugars, baking powder, baking soda, spices, and salt in a bowl.
- Combining Wet Ingredients: Mix vegetable oil, eggs, and vanilla extract in a separate bowl.
- Incorporating Carrots and Nuts: Add wet mixture to dry ingredients, then fold in carrots and walnuts.
- Baking the Carrot Cake: Preheat oven to 350°F (175°C), divide batter into pans, and bake for 25-30 minutes.
- Preparing the Cream Cheese Frosting: Beat cream cheese and butter, then add powdered sugar, vanilla, and salt.
- Frosting the Cake: Frost the cooled cake layers with cream cheese frosting.
Notes
- Overmixing the batter can make the cake dense.
- Measure ingredients accurately for best results.
- Allow cakes to cool completely before frosting.
- Use room temperature ingredients for better blending.
- Always preheat your oven for even baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: carrot cake, cream cheese frosting, dessert recipe