Description
Savor the irresistible flavor of this moist carrot cake, made with finely grated baby carrots and warm spices. Topped with creamy, tangy cream cheese frosting, it’s a perfect dessert for any occasion, from birthdays to tea-time indulgences.
Ingredients
- Granulated sugar
- Vegetable oil
- Large eggs
- Baby carrots, finely grated
- All-purpose flour
- Baking soda
- Salt
- Ground cinnamon
- Unsalted butter, room temperature
- Cream cheese, room temperature
- Powdered sugar, sifted
- Pure vanilla extract
Instructions
- Prepare Pans: Preheat oven to 325°F (165°C). Line two 9-inch pans with parchment and spray with non-stick spray.
- Mix Wet Ingredients: Whisk sugar, oil, and eggs in a large bowl.
- Add Carrots: Fold finely grated carrots into the wet mixture.
- Combine Dry Ingredients: Sift flour, baking soda, salt, and cinnamon. Gradually mix into the wet ingredients.
- Bake: Divide batter between pans. Bake for 55 minutes or until a toothpick comes out clean.
- Cool: Let cakes cool for 10 minutes, invert onto a rack, and place pans back on top to retain moisture. Cool completely (~2 hours).
- Prepare Frosting: Beat butter and cream cheese until smooth. Gradually mix in powdered sugar and vanilla.
- Assemble Cake: Frost one cake layer, stack the second layer on top, and frost the entire cake.
Notes
- Add chopped nuts or raisins for texture.
- Ensure cakes are fully cooled before frosting.
- Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American