Description
Moist carrot cake with warm spices and a tangy cream cheese frosting. Simple to make and perfect for any occasion.
Ingredients
Units
Scale
- 1 large egg
- 7 oz (200 g) all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- Pinch of salt
- 0.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp ground ginger
- 6 oz (170 g) unsalted butter, melted
- 3 tbsp milk
- 7 oz (200 g) brown sugar
- 4 medium carrots (2 cups) carrots
- 14 oz (400 g) cream cheese, softened
- 2 tbsp vanilla extract
- 7 oz (200 g) powdered sugar, sifted
- 1 tsp finely grated orange zest
- Chopped nuts (walnuts, pecans, or hazelnuts) for topping, optional
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a smaller rectangular baking pan (approximately 9×13 inches) with butter and dust with flour. Tap out excess flour.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- Melt the butter and let it cool slightly.
- In a large mixing bowl, whisk the egg with the brown sugar until smooth.
- Add the melted butter, milk, and vanilla, whisking to combine.
- Grate the carrots using a box grater or food processor.
- Fold the grated carrots into the wet mixture.
- Gradually add the dry ingredients to the wet mixture, folding gently until no streaks of flour remain. Avoid overmixing to keep the cake tender.
- Pour the batter into the prepared pan and spread it evenly.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- Using an electric mixer, beat the cream cheese and vanilla extract in a medium bowl until smooth.
- Gradually add the sifted powdered sugar and continue mixing until well combined.
- Stir in the orange zest for a burst of citrus flavor.
- Spread the cream cheese frosting evenly over the cooled cake.
- Chill the frosted cake in the refrigerator for at least 30 minutes to set.
- Top the cake with chopped nuts, if desired.
- Slice the cake into squares and serve.
Notes
- For a richer flavor, use freshly grated carrots.
- Substitute vegetable oil for the melted butter for a vegan option. Adjust milk as needed for consistency.
- Store leftover cake, well-wrapped, in the refrigerator for up to 3 days and frost just before serving.
- Prep Time: 20 minutes
- Frosting & Cooling Time: 1 hr
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0g
- Carbohydrates: 45
- Fiber: 3
- Protein: 4
- Cholesterol: 50