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Carrot cake with cream cheese frosting

Easy carrot cake recipe with cream cheese icing

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5 from 1 review

  • Author: Fadela
  • Total Time: 1 hour 5 minutes
  • Yield: 15 servings

Description

A soft and delicious carrot cake with an easy cream cheese icing (for a 8 inch / 20 cm diameter cake, about 12-15 parts)

Ingredients

Carrot cake

  • 225 g (2 cups) Carrots - grated - about 4 medium
  • 240 g (2 cups) Flour - all-purpose
  • 1 tsp baking soda
  • 1 1/2 tsp Baking powder
  • 1 pinch Nutmeg ground
  • 1 pinch Ginger ground
  • 1 1/2 tsp ground cinnamon
  • 1 pinch Cloves ground
  • 1 pinch Salt
  • 3 Eggs - room temperature
  • 165 g ( 3/4 cup) Brown sugar
  • 100 g (1/2 cup) Granulated sugar
  • 190 ml (3/4 cup) Vegetable oil - grape seed, hazelnut or rapeseed
  • 2 tsp Vanilla

Cream cheese icing

  • 200 g (1 cup) Butter - softened and diced
  • 195g (7 oz) Cream cheese 
  • 200 g (2 cups) Powdered sugar
  • 1 tbsp Cornstarch - optional
  • 1 tsp Vanilla

Instructions

Carrot cake

  1. Preheat the oven to 347°F / 175°C and line one or two 8 inch / 20 cm round baking pans.
  2. Place and mix the dry ingredients together in a bowl, flour, baking soda, baking powder, salt and spices, ground nutmeg, ground cinnamon, ground ginger and ground cloves.
  3. In a separate bowl, whisk together the eggs, brown sugar and granulated sugar. Add the vegetable oil, vanilla and grated carrots.
  4. Fold in the dry ingredients with a spatula.
  5. Add the crushed pecans and mix until you have a liquid mixture.
  6. Pour the mixture into your pan and bake for about 35 minutes.
  7. Let the carrot cake cool completely at room temperature.

Cream cheese

  1. Place the softened, diced butter in the bowl of a mixer fitted with the whisk attachment and beat for about 2 minutes until creamy and smooth.
  2. Add cream cheese and beat on medium speed for 2 minutes until smooth.
  3. Stir in sifted powdered sugar, vanilla and cornstarch and mix again for 2 minutes until thick and creamy.
  4. Fill the inside and outside of the cake with the cream cheese.

Equipment

Notes

  • You can mix crushed nuts, pecans, almonds and walnuts
  • Divide the recipe in 2 to make only one layer of cake
  • Use room temperature eggs
  • You can increase or decrease the amount of grated carrots according to your preference.

Storage:

You can keep the carrot cake alone at room temperature for about 1 week, covered with a cloth or in a storage box.
It is also possible to keep it in the freezer for up to 3 months, by placing it in a storage bag or in a box.
For the cream cheese it is only in the fridge, if you use it on the cake then keep your cake in the fridge

  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: cake, Dessert
  • Cuisine: Américaine

Nutrition

  • Calories: 287
  • Sugar: 19
  • Sodium: 278
  • Fat: 16
  • Saturated Fat: 9
  • Carbohydrates: 46
  • Fiber: 1
  • Protein: 4
  • Cholesterol: 75

Find it online: https://sweetlycakes.com/en/carrot-cake-with-cream-cheese/