Carrot Cake with Cream Cheese Frosting

A classic carrot cake with moist layers and rich cream cheese frosting.

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Temps de préparation 30

Temps de cuisson 35

Cooling Time 30

Temps total 1 35

Portions: 12 slices

Type de plat: Dessert

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingrédients

For the Cake

2 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
4 large eggs
1 1/4 cups vegetable oil
1 cup granulated sugar
1 cup brown sugar
3 cups grated carrots

For the Frosting

8 oz cream cheese softened
1/2 cup unsalted butter softened
4 cups powdered sugar
1 tsp vanilla extract

Equipment

9-inch round cake pans
Mixing bowls
Electric mixer

Method

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together flour, baking soda, salt, and cinnamon.
In another bowl, beat eggs, oil, granulated sugar, and brown sugar until smooth. Stir in grated carrots.
Gradually mix the dry ingredients into the wet ingredients until combined.
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
Frost the cooled cake layers and serve.

Nutrition

Calories: 450kcalCarbohydrates: 60gProtéines: 5gFat: 22gLipides saturés: 8gCholéstérol: 80mgSodium: 300mgPotassium: 150mgFibre: 2gSucre: 45gVitamine A: 120IUVitamine C: 2mgCalcium: 50mgFer: 1mg

Notes

Store the cake in the refrigerator for up to 5 days. You can add chopped nuts or raisins to the batter if desired.

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