Description
Irresistible Carrot Cake is a delightful dessert that combines the sweetness of freshly grated carrots with warm spices and a rich cream cheese frosting. This moist and flavorful cake is perfect for any occasion, whether you’re celebrating a birthday or simply indulging on a cozy afternoon. With its beautiful appearance and delicious taste, this carrot cake will surely become your go-to recipe for sweet moments with family and friends.
Ingredients
Scale
- 2 cups finely grated fresh carrots (about 4 medium carrots)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 4 large eggs (room temperature)
- 3/4 cup vegetable oil (or applesauce)
- 1 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese (softened, for frosting)
- 1/2 cup unsalted butter (softened, for frosting)
- 4 cups powdered sugar (to taste)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix granulated sugar, brown sugar, eggs, and vegetable oil until smooth. Gradually add dry ingredients and fold in grated carrots and nuts.
- Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla until smooth.
- Frost cooled cakes generously with cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 320
- Sugar: 30g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: <0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg