Carrot Cake
User Reviews
5.0
3 reviews
Excellent
Carrot Cake
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A two tiered Carrot Cake that's frosted with a homemade cinnamon cream cheese frosting. So moist, tender and delicious. The perfect dessert recipe for Easter
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Ingredients
Cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 large eggs
- ¾ cups buttermilk
- ¾ teaspoon vegetable oil
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 cup packed brown sugar
- 2 ½ cups peeled and grated carrots
- 1 cup sweetened flaked coconut
Cinnamon Cream Cheese Frosting
- 8 ounces cream cheese softened
- ¼ cup butter softened
- 1 Tablespoon brown sugar
- ½ teaspoon ground cinnamon
- ¾ teaspoon vanilla extract
- 4 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray two 9 inch round pans with non-stick cooking spray. Set aside.
- For cake, whisk together flour, baking soda, cinnamon and salt in a medium bowl. Set aside.
- Place eggs, buttermilk, vegetable oil, vanilla extract, brown sugar and sugar in a large bowl and mix until smooth. Slowly add in dry ingredients and mix until just combined. Gently fold in carrots and coconut. Pour half the batter evenly into each of the prepared round pans and bake for 30-35 minutes or until the cake springs back when pressed.
- While the cake is cooling, make the frosting. Mix together cream cheese and butter until light and fluffy. Add brown sugar, cinnamon and vanilla extract and mix until combined. Slowly add powdered sugar and mix until smooth.
- When the cake layers are cooled completely, frost the top of one cake layer. Then place the second cake layer on top.
- Add the remaining frosting to the top of the cake and use a butter knife or small spatula to evenly spread the frosting on the top of the cake and sides.
Notes
- Since this cake has cream cheese icing, I recommend storing leftovers in the refrigerator. Transfer slices to an airtight container, or wrap the cake plate in plastic wrap. Store in the fridge for 2-3 days. You can store it a bit longer than that, but the texture of the cake may begin to change the longer you store it.
Nutrition Information
Show Details
Serving
1piece
Calories
540kcal
(27%)
Carbohydrates
100g
(33%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
72mg
(24%)
Sodium
355mg
(15%)
Potassium
224mg
(6%)
Fiber
2g
(8%)
Sugar
80g
(160%)
Vitamin A
4912IU
(98%)
Vitamin C
2mg
(2%)
Calcium
76mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 540kcal | 27% |
| Carbohydrates | 100g | 33% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 72mg | 24% |
| Sodium | 355mg | 15% |
| Potassium | 224mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 80g | 160% |
| Vitamin A | 4912IU | 98% |
| Vitamin C | 2mg | 2% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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