Zutaten für Carrot Cake With Cream Cheese Icing
- White Sugar
- Flour
- Baking Soda
- Cinnamon
- Oil
- Eggs
- Pure Vanilla Extract
- Salt
- Carrots
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Zubereitung von Carrot Cake With Cream Cheese Icing
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, combine sugar, oil, eggs, and vanilla extract. Beat until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fold in the grated carrots and nuts (if using).
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- **Make the Cream Cheese Icing:** In a large bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the vanilla extract.
- Frost the cooled cake and enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
213g
Fat
29g
Carbs
29g
