Carrot Cake With Cream Cheese Frosting
Carrot cake is believed to have originated from medieval carrot puddings, which were sweetened with honey and spices.
This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Carrot Cake With Cream Cheese Frosting
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
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In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
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In another bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
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Gradually add the dry ingredients to the wet ingredients and mix until just combined.
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Fold in the grated carrots, crushed pineapple, and chopped walnuts.
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Pour the batter into the prepared baking pan and smooth the top.
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Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the pan for 10 minutes.
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Transfer the cake to a wire rack and let it cool completely.
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In a mixing bowl, beat the cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth and creamy.
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Spread the cream cheese frosting evenly over the cooled cake.
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Let the cake rest for at least 1 hour before serving.
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Slice and serve.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 32g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
