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How to Make Best Carrot Cake With Cream Cheese Icing
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 2 cups grated carrots and 1 cup chopped walnuts or pecans.
- Pour batter into the prepared pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the icing: In a medium bowl, beat together 8 ounces cream cheese (softened), ½ cup (1 stick) unsalted butter (softened), 3 cups powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Once the cake is completely cool, frost the top evenly with the cream cheese icing.
- Sprinkle with extra chopped nuts, if desired.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
268g
Fat
110g
Carbs
32g
