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–+ servings
Easy Carrot Cake

Moist and Creamy Easy Carrot Cake Your New Favorite Dessert

This Easy Carrot Cake is moist, creamy, and a simple dessert that is sure to impress.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with cake flour for a lighter result
  • 1 teaspoon baking soda acts as a leavening agent
  • ½ teaspoon sea salt can be swapped with kosher salt
  • 2 teaspoons ground cinnamon feel free to add nutmeg for extra flavor
  • ½ cup vegetable oil can be substituted with canola or melted coconut oil
  • 1 cup granulated sugar reduce for a less sweet cake
  • ½ cup brown sugar provides moisture and flavor
  • 2 teaspoons vanilla extract swap with almond extract for a unique twist
  • 3 large eggs for a vegan option, try flax eggs
  • 2 cups grated peeled carrots hand-grated is best
  • ½ cup chopped pecans walnuts can be used instead or omit for nut-free
  • ½ cup raisins can be substituted with chopped dates
For the Cream Cheese Frosting
  • 8 oz cream cheese consider using vegan cream cheese for a dairy-free version
  • 2 tablespoons cornstarch helps thicken the frosting but is optional
  • 2 cups powdered sugar should not be substituted
  • ½ cup heavy cream use a dairy-free alternative if preferred

Equipment

  • 9-inch round cake pans
  • mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C). Grease two 9-inch round cake pans with vegetable oil and lightly dust with flour.
  2. In a medium bowl, whisk together all-purpose flour, baking soda, sea salt, and ground cinnamon.
  3. In a large bowl, mix vegetable oil, granulated sugar, and brown sugar until smooth. Stir in vanilla extract and then add eggs one at a time.
  4. Gradually mix dry ingredients into wet ingredients until just combined. Fold in grated carrots, chopped pecans, and raisins.
  5. Divide the batter evenly between the two prepared pans and smooth the tops with a spatula. Bake for 35-45 minutes until springy to touch.
  6. Allow cakes to cool in pans for 15 minutes, then transfer to a wire rack to cool completely.
  7. In a mixing bowl, beat cream cheese until smooth. Gradually add powdered sugar and cornstarch, then mix in heavy cream to a fluffy texture.
  8. Place one cooled cake layer on a serving plate, spread frosting on top, add the second layer, and frost top and sides. Finish with additional pecans on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 250mgPotassium: 250mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure eggs and cream cheese are at room temperature for better texture. Hand-grate carrots for best results. Measure ingredients accurately for best outcomes.

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