Enjoy
It It’s not just a sweet treat– one bite and you’re thinking, “Wow, I’m basically eating a salad… covered in cream cheese frosting.”
It’s a magical mashup of veggies and sugar that convinces you you’re making responsible life choices while shamelessly going back for seconds (or thirds–no judgment).
What makes Carrot Cake so special is its beautiful complexity. It’s not just about throwing some shredded carrots into a batter.
It’s about the delicate balance of ingredients, the way the moisture from the carrots interacts with the flour, and how the spices create a warm and inviting aroma that fills your kitchen.
Carrot Cake is popular for spring celebrations like Easter, but it’s delicious year-round.
It can be baked as a sheet cake, layered cake, cupcakes, or even a loaf.
Tips for Baking Your Own Slice of Heaven:
If you’re feeling inspired to whip up your own Carrot Cake masterpiece, here are a few tips to get you started:
Freshly Grated Carrots are Key:
- Don’t be tempted to use pre-shredded carrots. Mix Mix until just combined.Toast Your Nuts:
- Toasting nuts before adding them to the batter enhances their flavor and adds a delightful crunch.Don’t Skimp on the Frosting:
- That creamy, tangy cream cheese frosting is an essential element of a great carrot cake.Patience is a Virtue:
- Let the cake cool completely before frosting to prevent the frosting from melting.What is Carrot Cake?
- Carrot Cake is a sweet, moist cake made with grated carrots mixed into the batter.It often includes warm spices like cinnamon, nutmeg, and cloves, and it may also have add-ins like chopped nuts (usually walnuts or pecans), crushed pineapple, or raisins for extra flavor and texture.
The carrots soften during baking and add natural sweetness and moisture, making the cake incredibly tender and flavorful.
One of the most iconic parts of Carrot Cake is the
cream cheese frosting
–rich, slightly tangy, and smooth, it pairs perfectly with the spiced cake.
IngredientsCarrot Cake:Granulated sugar
Vegetable oil
Eggs
- All-purpose flour
- Ground cinnamon
- Baking soda
- Salt
- Vanilla extract
- Shredded carrots
- Chopped walnuts
- Cream Cheese Frosting:
- Cream cheese
- Powdered sugar
Butter
- Vanilla extract
- Chopped walnuts
- How to make Carrot Cake
- Heat oven to 350degF. 01 Remove
- Cool completely, about 1 hour.
In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth.
Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.
Stir in 1/2 of the chopped walnuts.
Spread a generous amount of cream cheese frosting evenly over the top of the cake and sprinkle with the remaining chopped walnuts.
Slice and serve your delicious carrot cake!
Store leftover cake in an airtight container in the refrigerator due to the cream cheese frosting. The
Bestseller
Bestseller
Bestseller
Bestseller A unique dessert that balances nutrition and sweetness beautifully.
Prep Time
20
minutes
mins
Cook Time
45
minutes
mins
Cooling Time
1
hour
hr
Total Time
2
hours
hrs
5 minutesmins
DessertCuisine American
1 1/2cupsgranulated sugar
cupvegetable oil4 2cups
2tsp
ground cinnamon1
tsp
- baking soda 1/2 tsp
- salt 1 tsp
- vanilla extract 3
- cups shredded carrots 1
- cup chopped walnuts Cream Cheese Frosting
- 1 package 8 oz cream cheese, softened
- 3/4 cup chopped walnuts
- 1/4 cup butter
- softened 1 tsp
- vanilla extract 4 cups
powdered sugar
- Get ingredients with Get Recipe Ingredients Heat oven to 350degF.
- Grease bottom and sides of one 13×9-inch baking pan. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended Add flour, cinnamon, baking soda, vanilla extract and the salt; beat on low speed 1 minute.
- Stir in carrots and nuts. Pour the batter into the prepared baking pan. Bake for 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan on cooling rack. Remove from pan to cooling rack.
- Cool completely, about 1 hour. In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.
- Stir in 1/2 of the chopped walnuts. Spread a generous amount of cream cheese frosting evenly over the top of the cake and sprinkle with the remaining chopped walnuts. Slice and serve your delicious carrot cake!
Store leftover cake in an airtight container in the refrigerator due to the cream cheese frosting. It will stay fresh for 3-4 days.
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