Dessert
Carrot Cake with Cream Cheese Frosting
1 h 15 minServes 12Nutri-Score D€€
D
1 h 15 min
1 h 15 minCarrot Cake with Cream Cheese Frosting
what you need
Ingredients
eggs (room temperature)Other4 pieces
sugarPantry350 g
vegetable oilPantry315 ml- vanilla extractPantry10 ml
cinnamon (ground)Spices5 g
carrots (grated)Produce200 g
crushed pineapple (drained)Produce180 g
flourGrains300 g- baking sodaPantry10 g
kosher saltSpices6 g
walnuts (chopped, optional)Nuts & seeds120 g
cream cheese (room temperature)Dairy340 g
butter (room temperature)Dairy115 g- vanilla extractPantry5 ml
- powdered sugarPantry225 g
per serving
Nutrition
450kcal
- Carbs
- 52 g
- Proteins
- 5 g
- Fat
- 25 g
what you’ll use
Tools
Mixing bowl ×2
Grater
Cake pan ×2
Oven
Whisk
Spatula
Cooling rack
step by step
Method
- Step 1
Prepare the carrots and walnuts
- Grate the carrots (store-bought grated carrots work too).
- Chop the walnuts.
- Step 2
Mix the wet ingredients
- Whisk the eggs with the sugar until well combined.
- Add the vegetable oil, vanilla extract and cinnamon.
- Stir in the grated carrots and crushed pineapple.
- Step 3
Make the batter
- Add the flour, baking soda and kosher salt.
- Fold in the chopped walnuts.
- Step 4
Bake the cakes
- Pour the batter evenly into two round baking pans (8 or 9 inch).
- Bake at 350 degrees until a toothpick comes out clean.
- Step 5
Make the cream cheese frosting
- Beat the room temperature cream cheese and butter until smooth.
- Add the vanilla extract and powdered sugar and beat until creamy.
- Step 6
Assemble the cake
- Trim the tops of the cooled cakes for even layers and crumble the scraps.
- Stack the layers with frosting in between and frost the outside.
- Press the crumbled cake scraps around the outer circle.