CARROT CAKE WITH CREAM CHEESE ICING {FOOLPROOF RECIPE}
CARROT CAKE WITH CREAM CHEESE ICING {FOOLPROOF RECIPE}
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Dessert
Cuisine: American
Servings: 16
FOR THE CAKE:
- 4 large eggs
- 1 cup white sugar
- 1 tsp vanilla extract
- 1 cup vegetable oil
- 2 cups cake flour
- 1/4 tsp salt
- 2 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp ground cinnamon (optional)
- 3 cups finely grated carrots
FOR THE CREAM CHEESE FROSTING:
- 1 stick (1/2 cup/ 114 grams) unsalted butter at room temperature, cut into cubes
- 2 8 oz packs cream cheese softened at room temperature
- 2 cups powdered sugar , sifted
Other:
- 1 cup toasted walnuts for decoration
FOR THE CAKE:
Preheat oven to 350 F.
Grease 2 9" cake pans with a cooking spray. Line with parchment paper and grease over the paper. Set aside.
In the bowl of a stand mixer with the whisk attachment beat eggs for 1 minute. Add sugar and beat for 4-5 more minutes on high until fluffy. Slowly add vegetable oil, beating on medium speed. Add vanilla.
In a bowl sift together flour, salt, baking soda, baking powder and cinnamon. Add dry ingredients to the other mixture in 3 increments, beating until just combined.
Fold in carrots.
Divide dough between 2 9" cake pans and bake for 35 minutes, until toothpick inserted comes out clean. Turn the oven off and let the pans stay inside for 3-4 more minutes.
Take out of the oven, let the cakes cool in the pans for 10 minutes, then take them out and transfer to a cooling rack to cool completely.
Cut each cake layer into 2 thinner layers.
FOR THE CREAM CHEESE FROSTING:
Beat butter in your mixer on medium for 2 minutes. Add powdered sugar and beat on medium for 3 minutes, scraping the bowl if necessary.
Cut cream cheese into pieces and slowly add it to the mixer, beating on medium until smooth. Scrape the bowl if needed.
TO ASSEMBLE THE CAKE:
Place the first layer on a cake platter, cut side up. Spread cream cheese frosting to cover the layer. Repeat with the next 2 layers. Top with the 4th layer, spread generous amount over the top and sides of the cake.
Decorate with chopped walnuts on the top and sides of the cake.
Refrigerate for 30 minutes. Slice and enjoy.
Calories: 310kcal | Carbohydrates: 43g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 283mg | Potassium: 187mg | Fiber: 1g | Sugar: 29g | Vitamin A: 4305IU | Vitamin C: 1.5mg | Calcium: 53mg | Iron: 0.7mg