Hello, dessert enthusiasts! Get ready to indulge in the divine flavours of our Carrot Cake with Cream Cheese Frosting. Imagine a moist and spiced carrot cake, lovingly layered with velvety cream cheese frosting. It’s a dessert that’s as comforting as a warm embrace.
Roots and Tradition:
Carrot cake has a rich history, with variations appearing in different cultures over centuries.
Did You Know:
Carrot cake gained popularity during World War II when rationing of ingredients led to creative baking.
Nutrition & Calories:
(Note: These values are rough estimates.)
Per Serving:
Calories: 400
Protein: 4g
Fat: 20g
Carbohydrates: 55g
Sugars: 40g
Carrot Cake with Cream Cheese Frosting
Hello, dessert enthusiasts! Get ready to indulge in the divine flavours of our Carrot Cake with Cream Cheese Frosting. Imagine a moist and spiced carrot cake, lovingly layered with velvety cream cheese frosting. It’s a dessert that’s as comforting as a warm embrace.
Ingredients
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 cups grated carrots
- 1/2 cup crushed pineapple drained
- 1/2 cup chopped walnuts or pecans optional
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat & Prepare:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix & Combine:
- In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
- In another bowl, mix together the vegetable oil, granulated sugar, and eggs until well combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, crushed pineapple, and chopped walnuts or pecans (if using).
Bake & Cool:
- Divide the carrot cake batter evenly between the prepared cake pans.
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Frost & Decorate:
- In a mixing bowl, beat together the softened cream cheese and softened unsalted butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, while continuing to beat.
- Mix in the vanilla extract until the frosting is light and fluffy.
Assemble & Serve:
- Place one cooled carrot cake layer on a serving plate.
- Spread a generous layer of cream cheese frosting over the top of the first cake layer.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.
Notes
Nutrition & Calories:
(Note: These values are rough estimates.)Per Serving:
Calories: 400
Protein: 4g
Fat: 20g
Carbohydrates: 55g
Sugars: 40g
Conclusion:
Carrot Cake with Cream Cheese Frosting is a timeless dessert that combines the earthy sweetness of carrots with the silky tang of cream cheese. With its moist texture and luscious frosting, this cake is a true crowd-pleaser.Stay tuned for more cake creations and sweet inspirations!