Carrot Cake with Creamy Cream Cheese Frosting
User Reviews
5
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 5 mins
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Total Time
1 hr 25 mins
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Servings
1 (9-inch) cake
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Calories
844 kcal
-
Course
Dessert
Carrot Cake with Creamy Cream Cheese Frosting
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This carrot cake with creamy cream cheese frosting is the perfect fall dessert! Warm scented cake topped with the best creamy cream cheese frosting!
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Ingredients
For cake:
- 12 ounces carrot 340 grams, grated, medium size
- 2-1/2 cups all-purpose flour 340 grams
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg freshly ground
- 1/2 teaspoon kosher salt
- 1-1/3 cup granulated sugar 283 grams
- 2 ounces dark brown sugar 55 grams, approx. 1/4 cup firmly packed
- 3 egg large
- 6 ounces PLAIN yogurt 180 grams
- 6 ounces vegetable oil 160 grams
For frosting:
- 8 ounces cream cheese 227 grams block, room temperature
- 2 ounces unsalted butter 60 grams, room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar 255 grams
Instructions
For cake:
- Preheat oven to 350 degrees F.
- Spray a 9-inch cake pan with non-stick cooking spray, set aside.
- Put the carrots into a large mixing bowl and set aside.
- Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds.
- Add this mixture to the carrots and toss them until they are well-coated with the flour.
- In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
- With the processor still running drizzle in the vegetable oil.
- Pour this mixture into the carrot mixture and stir until just combined.
- Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes.
- Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
- Remove the pan from the oven and allow the cake to cool 15 minutes in the pan.
- After 15 minutes, turn the cake out onto a rack and allow the cake to cool completely.
- Frost with cream cheese frosting after cake has cooled completely.
For frosting:
- In the bowl of a stand mixer with the paddle attachment, combine the cream cheese and butter on medium just until blended.
- Add the vanilla and beat until combined.
- With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
- Place the frosting in the refrigerator for 5 to 10 minutes before using it.
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
844kcal
(42%)
Carbohydrates
138g
(46%)
Protein
7g
(14%)
Fat
31g
(48%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
22g
(129%)
Trans Fat
1g
(50%)
Cholesterol
90mg
(30%)
Sodium
437mg
(18%)
Fiber
2g
(8%)
Sugar
111g
(222%)
Nutrition Facts
Serving: 1(9-inch) cake
Amount Per Serving
Calories 844 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 844kcal | 42% |
| Carbohydrates | 138g | 46% |
| Protein | 7g | 14% |
| Fat | 31g | 48% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 22g | 129% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 437mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 111g | 222% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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