Carrot Cake With Cream Cheese Frosting
User Reviews
4.7
18 reviews
Excellent
Carrot Cake With Cream Cheese Frosting
Report
Bake a fresh Carrot Cake With Cream Cheese Frosting to create a deliciously sweet dessert that is great to have after dinner or whenever you want it.
Share:
Ingredients
- 2 ¼ cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp allspice
- 3/4 cup apple sauce
- 3/4 cups vegetable oil
- 4 eggs, at room temperature
- 1 tbsp vanilla extract
- 3/4 cup light brown sugar
- 1 cup white granulated sugar
- 3 cups carrots, finely grated
- 1/2 cup pecans, chopped + ¼ cup for decorating
- 1/3 cup black raisins
For cream cheese frosting
- 16 oz full fat cream cheese (Two 8 oz packages)
- 1 cup unsalted butter (2 sticks)
- 1 tablespoon vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Grease 3 - 8 inch round pans (or one 9x13 inch pan) and line with parchment paper; set aside
- In a medium bowl, combine the dry ingredients flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, allspice.
- In a separate bowl combine the wet ingredients; apple sauce, oil, eggs, vanilla, brown sugar, white sugar until well combined.
- Add in the grated carrots, pecans, and black raisins. Gently fold them until well distributed evenly.
- Pour the batter on the prepared cake pans and bake for 25-30 minutes until the toothpick inserted comes out clean.
- Transfer the cakes to a cool rack and allow it to cool down for 15 minutes. Flip the cakes and remove the cake pan carefully.
To Make the Cream Cheese Frosting:
- In a large bowl beat the cream cheese and butter for 5-7 minutes until they turn light and fluffy. Add in the vanilla extract and powder sugar in batches and beat them until the frosting doubles and turns white and fluffy.
To Frost:
- Once the cakes have completely cooled down, slice the top of the cakes to even them out and create a flat surface using a serrated knife. Place one layer of cake on a cake stand and add about 3/4 cup of the frosting and spread out, repeat with the remaining layers. Spread the remaining frosting on top and the sides of the cake. Top with crushed or finely chopped pecans and transfer to the refrigerator or slice for serving.
Nutrition Information
Show Details
Serving
1slice
Calories
618kcal
(31%)
Carbohydrates
79g
(26%)
Protein
6g
(12%)
Fat
33g
(51%)
Saturated Fat
20g
(100%)
Cholesterol
96mg
(32%)
Sodium
314mg
(13%)
Potassium
338mg
(10%)
Fiber
3g
(12%)
Sugar
54g
(108%)
Vitamin A
5920IU
(118%)
Vitamin C
2mg
(2%)
Calcium
100mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 618 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 618kcal | 31% |
| Carbohydrates | 79g | 26% |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 96mg | 32% |
| Sodium | 314mg | 13% |
| Potassium | 338mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 54g | 108% |
| Vitamin A | 5920IU | 118% |
| Vitamin C | 2mg | 2% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
Other Recipes
You'll Also Love
