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Moist Carrot Cake with Cream Cheese Frosting
Indulge in this decadent carrot cake that bursts with flavor! Made with freshly grated carrots, crunchy walnuts, and topped with a rich cream cheese frosting, this cake is perfect for any occasion. Its origins trace back to medieval times when carrots were used as a sweetener. This delightful dessert is sure to be a hit at your next gathering or as a comforting treat at home.
Ingredients
- Carrots
- 2 cups, grated
- All-purpose flour
- 2 cups
- Granulated sugar
- 1 1/2 cups
- Vegetable oil
- 1 cup
- Eggs
- 4 large
- Baking powder
- 2 teaspoons
- Baking soda
- 1 teaspoon
- Cinnamon
- 1 teaspoon
- Salt
- 1/2 teaspoon
- Chopped walnuts
- 1 cup
- Unsalted butter
- 1/2 cup, softened
- Cream cheese
- 8 oz, softened
- Powdered sugar
- 3 cups
- Vanilla extract
- 1 teaspoon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large mixing bowl, combine the grated carrots, all-purpose flour, granulated sugar, vegetable oil, eggs, baking powder, baking soda, cinnamon, and salt. Mix until well combined, ensuring no dry flour remains.
- Gently fold in the chopped walnuts for added texture and flavor.
- Pour the batter into the prepared baking pan and smooth the top with a spatula, ensuring an even layer.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, prepare the cream cheese frosting. In a separate mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing continuously until fully combined and fluffy.
- Once the cake has cooled completely, spread the cream cheese frosting evenly over the top using a spatula.
- Slice into squares and serve. Enjoy this delightful carrot cake with a cup of tea or coffee!
Tips
- For extra flavor, consider adding crushed pineapple or raisins into the batter.
- If you prefer a nut-free version, simply omit the walnuts.
- This cake can be made a day in advance; it tastes even better the next day as the flavors meld together.
Dietary Information
Servings: 12 Dish Type: Dessert Prep Time: 20 minutes Cook Time: 45 minutes Calories: 380 Fat: 20g Carbs: 45g Protein: 5g Sodium: 250mg Sugar: 30g
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