Description
A classic spiced carrot cake recipe, moist and delicious. Topped with a tangy cream cheese frosting for the perfect treat.
Ingredients
Units
Scale
- 3/4 pounds (340 g) raw carrots
- 1 cups (237 ml) walnuts
- 2 cups (473 ml) all-purpose flour
- 1 tsp orange zest
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 4 eggs
- 1 cups (240 ml) oil
- 1 lbs (250 g) brown sugar
- 2 tsp vanilla extract
- 1/4 cups (57 g) butter
- 2 lbs (230 g) cream cheese
- 2 cups (473 ml) powdered sugar
- 2 tsp vanilla extract
- 1 tsp orange zest
Instructions
- Preheat oven to 350°F (180°C).
- Line a 25 x 35 cm rectangular baking pan with parchment paper.
- Mix eggs with brown sugar until pale and fluffy. Add vanilla, orange zest, and oil. Fold in peeled and grated carrots. Toast walnuts, chop them, and fold them in. Add sifted flour, soda, salt, and cinnamon.
- Spread evenly into the prepared baking pan and bake for 25–30 minutes.
- Let cool completely.
- With an electric mixer, beat cream cheese and butter until smooth and lump-free. Ensure both are at room temperature.
- Add vanilla, orange zest, and powdered sugar; mix well.
- Spread cream cheese frosting with a spatula over the cake, or cut it into squares and pipe the frosting onto each square using a decorative tip and piping bag.
Notes
- For a more intense carrot flavor, roast the carrots at 400°F (200°C) for 20 minutes before grating.
- To make the cake ahead, bake and cool completely, then frost just before serving to prevent the frosting from softening.
- Substitute pecans or other nuts for the walnuts, or omit nuts entirely for a nut-free version.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40
- Sodium: 150
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 3
- Protein: 4
- Cholesterol: 60