Carrot Cake
This moist and delicious Carrot Cake is an oil-based spice cake filled with lots of freshly grated carrots. It's paired with a thick layer of luscious cream cheese frosting and topped with crunchy pecans for garnish.
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Servings: 16 slices
Calories: 327kcal
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 tsp kosher salt
- 1/4 tsp nutmeg
- 1 1/2 Tbsp cinnamon
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 cups vegetable oil
- 6 eggs
- 2 3/4 cups finely shredded carrots
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 Tbsp vanilla extract
- 2-4 cups powdered sugar
Directions
- Preheat oven to 350 degrees F. Grease & flour 2 round baking pans.
- Mix eggs, oil, sugar until combined. Add dry ingredients. Mix until just blended then fold in carrots. Divide evenly into pans.
- Bake for 40-45 minutes, until completely brown.
- Remove from oven and allow to cool in pan for 20 minutes before removing. Cool completely.
- Spread frosting between layers then on the top of cake. Garnish with chopped pecans.
Nutrition Facts
Serving: 1 grams | Calories: 327 kcal | Carbohydrates: 50 g | Protein: 5 g | Fat: 12 g | Saturated Fat: 5 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Trans Fat: 0.01 g | Cholesterol: 76 mg | Sodium: 404 mg | Potassium: 87 mg | Fiber: 1 g | Sugar: 35 g | Vitamin A: 535 IU | Vitamin C: 0.04 mg | Calcium: 76 mg | Iron: 1 mg
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