Carrot Cake with Cream Cheese Frosting
Allow about 1 hr for this American dessert, which makes 12 servings. It is built around all-purpose flour, carrots and granulated sugar. The cooking is mostly baking. Each serving has about 420 calories and 5 g of protein.
- Total time
- 1 hr
- Servings
- 12
- Difficulty
- Medium
- Calories
- 420 kcal
Save this recipe in Buttter
It is in the Sweet Tooth cookbook in the app. Scale the servings, cook it step by step in cook mode, and send the ingredients to your shopping list.
Ingredients
For 12 servings
- 260 gall-purpose flour
- 300 gcarrots
- 250 ggranulated sugar
- 180 mlvegetable oil
- 3eggs
- 2 tspcinnamon
- 1 tspbaking soda
- 225 gcream cheese
- 60 gbutter
- 200 gpowdered sugar
Instructions
- Preheat oven to 175C (350F). Grease and flour two 9-inch round cake pans. Finely grate the carrots and set aside.
- Whisk together all-purpose flour, cinnamon, baking soda, and a pinch of salt in a large bowl.
- In another bowl, beat eggs with granulated sugar and vegetable oil until well combined. Pour into the dry ingredients and mix until just combined. Fold in the grated carrots.
- Divide batter between the prepared pans. Bake for 30-35 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out and cool completely on wire racks.
- Make the frosting: beat cream cheese and softened butter until smooth. Gradually add powdered sugar, beating until fluffy. Frost the cooled cake layers, stacking them and covering the top and sides.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 5 g
- Fat
- 22 g
- Carbs
- 52 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- Dish type: Dessert
- In cookbook: Sweet Tooth
