Description
A simple, old-fashioned moist carrot cake with warm spices, topped with creamy cream cheese frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 2 large eggs, room temperature
- ½ cup canola oil
- ½ teaspoon vanilla extract
- 1 ½ cups shredded carrots
- 4 oz. cream cheese, softened
- 4 tablespoons unsalted butter, softened
- ½ teaspoon vanilla extract
- 2 cups powdered sugar, sifted
Instructions
- Preheat the oven to 350°F. Grease and flour an 8″ square or round cake pan, or line with parchment paper.
- Whisk together the flour, both sugars, baking powder, baking soda, cinnamon, ginger, and cloves in a large bowl.
- Whisk the oil with the eggs in a separate measuring cup, then add vanilla and whisk well.
- Add the wet ingredients to the dry mix and stir with a wooden spoon until just combined.
- Stir in the shredded carrots.
- Pour the batter into the prepared pan and tap against the counter to release air bubbles.
- Bake for 25 to 28 minutes, or until a toothpick comes out clean.
- Cool completely in the pan on a wire rack before frosting.
- To make the frosting, beat the cream cheese for 30 seconds, then add butter and beat for 2 minutes.
- Gradually add powdered sugar, beating well after each addition, then beat in vanilla.
- Spread frosting on the cooled cake and chill until ready to serve.
Notes
For a less sweet frosting, add a pinch of salt or lemon juice. For a festive touch, top with nuts or a dusting of cinnamon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg