Easy Moist Carrot Cake
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Carrot cake dates back to the Middle Ages when sugar and sweeteners were scarce, and carrots were used as a substitute for sweeteners in cakes.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Easy Moist Carrot Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
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In a large bowl, combine the grated carrots, flour, sugar, oil, eggs, baking powder, cinnamon, salt, and vanilla extract. Mix until well combined.
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Fold in the walnuts if desired.
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Pour the batter into the prepared cake 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. Then transfer to a wire rack to cool completely.
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In a separate bowl, beat the cream cheese, butter, powdered sugar, and lemon juice until smooth and creamy.
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Once the cake has cooled, spread the cream cheese frosting evenly over the top.
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Slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- 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.