JoJo's Carrot Cake
User Reviews
5
JoJo's Carrot Cake
Description
JoJo's Carrot Cake brings together a batter containing sugar, all-purpose flour (or gluten-free alternative), baking soda, salt, cinnamon, vegetable oil, eggs, vanilla, lemon extract, shredded carrots, and chopped nuts like walnuts and pecans. The cake is baked in two or three greased pans until a toothpick comes out clean, resulting in a moist, spiced carrot cake with nutty texture from the chopped nuts.
The frosting is made by blending softened butter and cream cheese with powdered sugar, vanilla extract, and a pinch of salt to create a creamy, tangy topping that balances the cake's sweetness. After the cake layers cool, the frosting is spread over them to complete the dessert.
This carrot cake pairs well with coffee or tea and can be served as a festive dessert. It keeps well refrigerated and can be made in various pan sizes depending on the desired thickness.
For dietary adjustments, nuts can be omitted for a nut-free version, and dairy-free butter and cream cheese substitutes can be used in the frosting. The cake stores in the refrigerator for up to five days or can be frozen for up to three months.
Ingredients
Cake
- 2 cups sugar
- 2 cups all-purpose flour gluten-free 1:1
- 2 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- 1 ½ cups vegetable oil
- 4 egg
- 1 tsp vanilla extract
- ¼ tsp lemon extract
- 3-4 cups carrot shredded
- 1 cup nuts walnuts and pecans are best, chopped
Frosting
- ½ cup butter softened, or margarine
- 8 ounces cream cheese softened
- 2 - 2 ½ cups powdered sugar
- 1 - 1 ½ tsp vanilla extract
- 1 dash salt if desired
Instructions
Cake
- Preheat the oven to 350°F and heavily grease two or three (depending on desired thickness and stack) cake pans with coconut oil spray or butter. I recommend using 9 x 12 x 2" circular pans or 9 x 9" square pans.
- Add vegetable oil, sugar, and vanilla extract until sugar is dissolved. Note: the mixture will be really oily.
- Add one egg at a time into the mixing bowl, beating well after each addition. Batter will start to form. Fold in shredded carrots.
- Add the dry ingredients into the mixer: all-purpose flour, baking soda, salt, and cinnamon. After fold in chopped nuts and lemon flavoring.
- Pour the mixture into two or three greased pans (depending on preference).
- Bake for 40-45 minutes or until an inserted toothpick comes out clean. Allow the cakes to cool before removing from the pans.
- For the frosting, combine all ingredients in a mixing bowl: butter, cream cheese, powdered sugar, vanilla extract, and a pinch of salt if desired. Blend frosting ingredients on medium speed until smooth. All of the clumps of powdered sugar should be dissolved.
- Layer the cakes with frosting in between each layer.
- Tip: Refrigerate the cake for 30 minutes before frosting the top and outside layer. This will help with structure! Top with crushed nuts or other flavors and enjoy. Best chilled but can be served room temperature.
Frosting
- Combine all ingredients in a mixing bowl: butter, cream cheese, powdered sugar, vanilla extract, and a pinch of salt if desired.
- Blend frosting ingredients on medium speed until smooth. All of the clumps of powdered sugar should be dissolved.
Notes
- This cake can be made dairy and nut free by omitting nuts in the batter and using plant-based butter and cream cheese alternatives in the frosting.
- Use 9 x 12 x 2-inch round pans or 9 x 9-inch square pans for best size and thickness.
- Store the finished cake in the refrigerator for up to 5 days, or freeze for up to 3 months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 404kcal | 20% |
| Carbohydrates | 60g | 20% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 76mg | 25% |
| Sodium | 265mg | 11% |
| Potassium | 130mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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