Carrot Cake
Indulge in the irresistible flavor of Carrot Cake. A unique dessert that balances nutrition and sweetness beautifully.
Equipment
Ingredients
Carrot Cake
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 eggs
- 2 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 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
Instructions
- Heat oven to 350°F.
- 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.
Tried this recipe?Let us know how it was!