Super Moist Carrot Cake with Vanilla Cream Cheese Frosting
User Reviews
4.3
9 reviews
Good
Super Moist Carrot Cake with Vanilla Cream Cheese Frosting
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This tender and moist carrot cake with vanilla cream cheese frosting is by far the best I've ever tried. The secret ingredient in this easy step-by-step recipe is olive oil. No white sugar!
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Ingredients
For the moist carrot cake:
- 300 grams or 2 1/2 cups flour I used 1:1 ratio of all-purpose to whole wheat flour
- 150 grams or 3/4 cup brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon apple cider vinegar
- 2/3 teaspoon salt
- 3 eggs at room temperature
- 200 ml or 3/4 cup olive oil (pure light or mild)
- 250 grams or 9 oz carrots about 3-4 medium-sized carrots
- 50 grams or 1.5 oz pecans
For the cream cheese frosting:
- 300 grams or 1 1/2 cup cream cheese e.g. Philadelphia cheese
- 120 grams or 1/2 cup unsalted butter softened
- 50 grams or 3 tablespoons honey or agave nectar
- 1 teaspoon pure vanilla extract
- 8-12 carrot cake decorations or some pecans to garnish
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Instructions
- In a large bowl, mix the flour, brown sugar, cinnamon, backing soda, apple cider vinegar and salt. In a medium bowl, mix together eggs with olive oil. Grate carrots and add them to the mixture. Chop pecans and add them as well.
- Preheat the oven to 150 °C or 300 °F. Pour the olive oil-carrot mixture into the flour mixture and stir well. Transfer to the backing dish. I used this 16 cm or 6 1/4 inch cake form but you can only fit half of the batter in it, which makes two layers. One more option would be to divide all the ingredients, including frosting in half, in case you want a really small cake. The last option to use a larger form and make it a two-layer cake (in this case, you might want to use less frosting, too).
- Bake for 1 hour in a small form or for 1 hour 20 minutes in a large form. Poke it with a toothpick and if it comes out dry, it's ready. Let cool and cut in half lengthwise, using a ruler if needed. If the surface is not flat, cut the excess off.
- Meanwhile, prepare the cream cheese frosting: combine the cream cheese, softened butter, honey and vanilla extract with a hand mixer or food processor.
- Place the first cake layer on cake stand. Spread with 1/4 frosting using a spatula (or with 1/2 if you opt for two layers). Optional: use a pastry bag to spread the frosting around the rim. Top with the next cake layer. Repeat until you are out of layers.
- Decorate with little sugar or marzipan carrots or pecans. Enjoy!
Notes
- You can refrigerate this cake for up to 5 days.
Nutrition Information
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Calories
377kcal
(19%)
Carbohydrates
38g
(13%)
Protein
6g
(12%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Cholesterol
89mg
(30%)
Sodium
290mg
(12%)
Potassium
176mg
(5%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
4125IU
(83%)
Vitamin C
1.2mg
(1%)
Calcium
60mg
(6%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 290mg | 12% |
| Potassium | 176mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 4125IU | 83% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
9 reviews
Good
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