Description
Indulge in the ultimate carrot cake experience with this moist and flavorful dessert topped with creamy cream cheese frosting. The perfect balance of spices and sweetness.
Ingredients
Scale
For the Carrot Cake:
- 2 1/2 cups (313 g) all-purpose flour
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp (140 g) unsalted butter, softened
- 1 cup (200 g) granulated white sugar
- 1/2 cup (110 g) light brown sugar, packed
- 3 eggs, at room temperature
- 2 tsp vanilla extract
- 3/4 cup (180 ml) buttermilk, at room temperature
- 2 cups (220 g) finely grated carrots, at room temperature
For the Cream Cheese Frosting:
- 1 cup (224 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, cold
- 2 1/2 cups (325 g) powdered sugar
- 1 tsp vanilla extract
- Orange and green food coloring
- Chopped walnuts or pecans for garnish
Instructions
- Prepare the Carrot Cake: Preheat oven, mix dry ingredients, cream butter and sugars, add eggs and vanilla, alternately mix dry ingredients and buttermilk, fold in carrots, bake.
- Make the Cream Cheese Frosting: Cream butter and cream cheese, add powdered sugar and vanilla, beat until smooth, color as desired.
- Assemble the Cake: Cool cake, frost with cream cheese frosting, garnish with nuts.
Notes
- For best results, ensure all ingredients are at room temperature.
- You can customize the frosting color to suit the occasion.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg