Carrot Cake with Cream Cheese Frosting
Ultra-moist spiced layer cake loaded with freshly grated sweet carrots, cinnamon, and nutmeg. Generously slathered in tangy homemade cream cheese frosting for celebrations and family gatherings.
Ingredients
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servings
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Instructions
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Preheat oven to 350°F (175°C); grease and flour two 9-inch round cake pans.
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In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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In a separate large bowl, whisk oil, brown sugar, granulated sugar, and eggs until smooth and creamy.
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Add dry ingredients to wet mixture, stirring until just incorporated, then gently fold in grated fresh carrots.
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Divide batter evenly between pans and bake for 30 to 35 minutes until a toothpick inserted into center comes out clean; cool completely.
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Beat cream cheese, butter, and powdered sugar until fluffy, then frost cooled cake layers.
Notes & Tips
Grate whole carrots on the small holes of a box grater; pre-shredded bagged carrots are too dry for moist cake.
Nutrition Estimate
Nutrition information is estimated and may vary based on ingredients and portion sizes. Consult a registered dietitian for personalized advice.
| Nutrient | Per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 6g g |
| Fat | 22g g |
| Carbohydrates | 54g g |
| Fiber | 2g g |