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Carrot Cake

Carrot Cake

The ultimate comfort dessert, this Carrot Cake is moist, filled with fresh carrots, and topped with luscious cream cheese frosting. Easy to make and perfect for any occasion, this cake will have everyone craving more. Make it tonight and enjoy a slice of homemade goodness!
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • 2 large eggs
  • 1.5 cups finely grated carrots about 6 medium carrots
  • ⅓ cup vegetable oil
  • ½ teaspoon pure vanilla extract
  • 4 oz. cream cheese softened
  • 4 tablespoons unsalted butter softened
  • ½ teaspoon pure vanilla extract
  • 2 cups powdered sugar
  • ½ teaspoon ground cinnamon

Equipment

  • Frying pan
  • Grater
  • Wooden Spoon
  • Oven
  • Chef's Knife
  • Whisk
  • Mixing Bowl
  • Baking Sheet

Method
 

  1. Grease and flour a 9 inch round or square cake pan. Set aside.
  2. Preheat the oven to 350 degrees F.
  3. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and cinnamon.
  4. In another mixing bowl, whisk together eggs, oil, vanilla and grated carrots.
  5. Add the wet ingredients to the dry ingredients and stir with a spatula until combined.
  6. Pour the batter into the prepared pan.
  7. Bake the cake for 25 to 28 minutes OR until the toothpick inserted in the center of the cake comes out clean.
  8. Cool the cake in the pan for 10 to 15 minutes. Invert gently onto a serving cake stand or plate.
  9. Cool completely before frosting.
  10. In a medium mixing bowl, beat together cream cheese and butter.
  11. Add vanilla and mix well.
  12. Add sifted powdered sugar and cinnamon and mix in well.
  13. Beat the frosting for 2 to 3 minutes.
  14. Spread over cooled cake.
  15. Slice and serve.
  16. Store any leftovers in a covered container in the fridge.

Notes

  • Tip 1: I highly recommend grating the carrots on the fine side of the grater. It will prevent them from sinking and won't have long strings of carrots in the cake.