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–+ servings

Carrot Cake Recipe

Author: Zaina Hill
A moist and flavorful carrot cake topped with rich cream cheese frosting, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings
Calories 350 kcal

Ingredients
  

  • 2.5 cups Shredded Carrots
  • 4 pieces Eggs
  • 2 cups Brown Sugar
  • 1 teaspoon Vanilla Extract
  • 1.5 cups Vegetable Oil
  • 2 cups Flour
  • 2 teaspoons Baking Soda
  • 2 teaspoons Cinnamon
  • 0.5 teaspoon Salt
  • 1 stick Butter
  • 200 grams Cream Cheese
  • 3 cups Powdered Sugar / Icing Sugar

Optional Add-ins

  • 0.25 cup Crushed Pineapple
  • 0.25 cup Dried Fruit
  • 0.25 cup Chopped Nuts

Instructions
 

  • Preheat the oven to 170°C / 340°F.
  • In a mixing bowl, whisk together the brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
  • Gently fold the shredded carrots into the wet mixture.
  • In a separate bowl, combine the flour, baking soda, cinnamon, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring until no dry flour remains.
  • Divide the batter between two greased and lined 8-inch pans.
  • Bake for 30–40 minutes, or until a cake tester comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack.
  • Add the cream cheese and mix until smooth.
  • Gradually incorporate the powdered sugar until fully combined.
  • Frost the cooled cakes, adding a layer of frosting between them.
  • Chill for 30–60 minutes before serving.

Notes

  • Use vegetable oil or canola for best results.
  • Make sure butter and cream cheese are at room temperature for smooth frosting.
  • Adding crushed pineapple, dried fruit, or nuts can enhance the flavor!

Nutrition

Calories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 7gSodium: 200mgFiber: 1gSugar: 30g
Keyword Carrot Cake
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