Description
A delicious and easy-to-follow recipe for a moist carrot cake, showcasing the natural sweetness of carrots and complemented by warm spices.
Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 2 large eggs (room temperature)
- ½ cup canola oil
- ½ teaspoon vanilla extract
- 1 ½ cups shredded carrots
- 4 oz. cream cheese (softened)
- 4 tablespoons unsalted butter (softened)
- ½ teaspoon vanilla extract
- 2 cups powdered sugar (sifted)
Instructions
- Preheat your oven to 350°F. Prepare an 8-inch cake pan.
- Whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, and cloves.
- Combine the canola oil with the eggs in a measuring cup, then add the vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Add the shredded carrots, mixing until well integrated.
- Pour the batter into the prepared cake pan and tap to release air bubbles.
- Bake for 25 to 28 minutes, until a toothpick comes out clean.
- Cool the cake completely before frosting.
- Beat the cream cheese in a bowl for 30 seconds, add butter and beat for 2 minutes until fluffy.
- Gradually add sifted powdered sugar, mixing in vanilla extract until combined.
- Spread the cream cheese frosting over the cooled cake.
- Chill until ready to serve.
Notes
For optimal flavor, use fresh ingredients, particularly the carrots. Ensure eggs are at room temperature for a smoother batter.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg