Ingredients
Scale
- 1 1/2 cups Carrots, grated
- 4 large Eggs
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 cup Brown sugar, light
- 1 tsp Cinnamon, ground
- 1 1/8 cup Flour
- 1 cup Granulated sugar
- 1/4 tsp Nutmeg, ground
- 1/2 tsp Salt
- 2 tsp Vanilla extract
- 1/2 cup Vegetable oil
- 1/2 cup Walnuts or pecans, chopped
- 16 oz Cream cheese, softened
- 1/4 cup Sour cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan or line it with parchment paper.
- In a large mixing bowl, whisk together the eggs, brown sugar, and granulated sugar until well combined.
- Add in the vegetable oil and vanilla extract, mixing until smooth.
- In another bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and chopped nuts.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the cream cheese frosting by beating together the softened cream cheese and sour cream until smooth. Adjust sweetness if desired.
- Once the cake has cooled, frost with the cream cheese mixture. Slice and serve.
Notes
Store any leftover carrot cake in an airtight container in the refrigerator for 4 to 5 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: carrot cake, dessert, baking, celebration