Carrot Cake Recipe with Cream Cheese Frosting
Indulge in this moist and flavorful carrot cake, perfectly complemented by a rich cream cheese frosting. A classic dessert that's sure to impress!
Ingredients
Cake
- 2 1/2 Cups Shredded Carrots
- 4 Eggs (room temperature)
- 2 Cups Brown Sugar
- 1 tsp Vanilla Extract
- 1 1/2 Cups Vegetable Oil
- 2 Cups Flour
- 2 tsp Baking Soda
- 2 tsp Cinnamon
- 1/2 tsp Salt
Frosting
- 1 Stick Butter (room temperature)
- 200 g Cream Cheese Frosting (room temperature)
- 3 Cups Powdered Sugar / Icing Sugar
Instructions
- Preheat oven to 170C / 340F. Ensure ingredients are at room temperature.
- Whisk sugar, eggs, oil, and vanilla in a bowl.
- Add shredded carrots and fold through.
- Mix flour, baking soda, cinnamon, and salt in a separate bowl.
- Combine wet and dry ingredients, gently folding until just combined.
- Divide batter into two lined and greased 8" pans. Bake for 30-40 minutes.
- Cool in pans for 10 minutes, then transfer to a wire rack.
- Beat butter until fluffy for frosting.
- Add cream cheese and beat for 2 minutes.
- Add sugar in thirds, mixing well after each addition.
- Refrigerate frosting for 30 mins to firm up.
- Place one cake layer on a stand.
- Spread 1/3 of frosting over the cake and top with the next layer.
- Add remaining frosting and cover the cake.
- Refrigerate for 30-60 mins before serving.
Notes
For a richer flavor, consider adding chopped walnuts or pecans to the batter.
Nutrition
Calories: 450kcal | Carbohydrates: 55g | Protein: 5g | Fat: 25g | Sodium: 200mg