Easy Moist Carrot Cake

Easy Moist Carrot Cake recipe pinit

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.

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 30 min Total Time 1 hr 30 mins
Servings: 8 Calories: 2800
Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
  2. In a large bowl, combine the grated carrots, flour, sugar, oil, eggs, baking powder, cinnamon, salt, and vanilla extract. Mix until well combined.
  3. Fold in the walnuts if desired.
  4. Pour the batter into the prepared cake pan and smooth the top.
  5. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  6. Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
  7. In a separate bowl, beat the cream cheese, butter, powdered sugar, and lemon juice until smooth and creamy.
  8. Once the cake has cooled, spread the cream cheese frosting evenly over the top.
  9. 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.

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