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Carrot Cake

Carrot Cake

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Emilia's Favorite Moist Carrot Cake with Cream Cheese Frosting is a heartwarming, delicious dessert that sneaks healthy carrots into a flavorful cake. Perfect for birthdays, holidays, or a cozy Sunday afternoon, this recipe ensures every bite is moist and filled with warm spices.

  • Total Time: 55 mins
  • Yield: 12 servings 1x

Ingredients

Scale

2 cups All-purpose flour
2 teaspoons Baking soda
1/2 teaspoon Salt
2 teaspoons Ground cinnamo
1/2 teaspoon Ground nutmeg
1/4 teaspoon Ground cloves
1 1/2 cups Granulated sugar
1/2 cup Packed light brown sugar
4 Large eggs
1 1/2 cups Vegetable oil
1 teaspoon Vanilla extract
3 cups Finely grated carrots
1 cup Chopped walnuts or pecans (optional)
8 ounces Full-fat cream cheese, softened
1/2 cup Unsalted butter, softened
4–5 cups Powdered sugar, sifted
1–2 tablespoons Milk or cream (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves
  3. In a separate large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth
  4. Gradually add the dry ingredient mixture to the wet ingredient mixture, mixing just until combined
  5. Fold in the finely grated carrots and chopped nuts (if using)
  6. Divide the batter evenly between the prepared cake pans
  7. Bake for 30-35 minutes, until a skewer inserted into the center comes out clea
  8. Let the cakes cool in the pans for 10-15 minutes, then invert onto a wire rack to cool completely
  9. For the frosting, beat together the softened cream cheese and butter until light and fluffy
  10. Gradually add powdered sugar and mix until well combined. Adjust texture with milk or cream as needed
  11. Once cakes are completely cooled, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake

Notes

For a gluten-free version, use a 1:1 gluten-free baking blend.

You can substitute vegetable oil with melted coconut oil or unsweetened applesauce.

  • Author: Quinto
  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 400 kcal
  • Sugar: 38 g
  • Sodium: 200 mg
  • Fat: 22 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 48 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 60 mg

Find it online: https://quintorecipes.com/carrot-cake/