Carrot Cake with Cream Cheese Frosting
Indulge in a moist and flavorful Carrot Cake, perfectly complemented by a rich and tangy Cream Cheese Frosting. This classic dessert is sure to be a crowd-pleaser!
Ingredients
Cake
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 1/4 cups vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups grated carrots (about 300g)
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup crushed pineapple, drained (optional)
- 1/2 cup raisins (optional)
Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour cake pans.
- Whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Beat together oil, granulated sugar, brown sugar, eggs, and vanilla extract.
- Gradually add dry ingredients to wet. Fold in carrots, nuts, pineapple, or raisins (optional).
- Bake for 30-35 minutes, or until a toothpick comes out clean. Cool completely.
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt.
- Frost the cake once cooled. Decorate with nuts if desired.
Notes
Use room temperature ingredients for a smoother frosting.
Nutrition
Calories: 450kcal | Carbohydrates: 55g | Protein: 5g | Fat: 25g | Sodium: 300mg