"The weather has warmed up a bit recently, and it feels like a little preview of spring! So, what better way to celebrate the upcoming change of seasons than with a delicious carrot cake. :) It’s easy to make, super moist, and topped with a smooth cream cheese frosting."
Carrot Cake
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- Recipe Card
Prep time: 25mins
Cook time: 50mins
Serves or Makes: 8
Recipe Card
ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2/3 cup granulated sugar
- 2 tablespoons brown sugar
- 1 stick (1/2 cup) butter, melted
- 1 1/4 cup milk
- 2 room temperature eggs
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 cup shredded carrot
ingredients
Frosting Ingredients
- 1 stick (1/2 cup) butter, softened
- 1 8 ounce package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Method
Step 1
Preheat your oven to 350 degrees. Grease and flour a 9 inch cake pan.
Step 2
In a medium sized bowl, whisk together the flour and baking powder. Set aside.
Step 3
In a large bowl, mix together the sugars and melted butter. Add in the milk, eggs, vanilla extract, cinnamon, allspice, and nutmeg. Stir to combine. Then, fold in the shredded carrot.
Step 4
Gradually stir in the flour mixture until just combined. Try to avoid over-mixing, a few small clumps in the batter are okay.
Step 5
Pour this mixture into your prepared cake pan and then place it in the oven to bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Set your cake on a wire rack to cool completely before frosting.
Step 6
To make the frosting, blend together the softened cream cheese and butter. Then, 1/2 cup at a time, blend in the powdered sugar until just combined. Finally, blend in the vanilla extract and salt. Add a tablespoon or two of milk if your frosting is too thick.
Step 7
Spread the frosting on your cooled cake, slice and enjoy!