Baking this carrot cake is a breeze, requiring minimal effort and simple ingredients. The result is a beautifully spiced, moist cake topped with a luscious cream cheese icing that will leave everyone asking for seconds. It’s a great way to incorporate vegetables into your dessert, making it a slightly healthier option without compromising on taste.
Ingredients:
Carrot Cake:
- 2 large eggs
- ½ cup granulated sugar (110 grams)
- 1 teaspoon pure vanilla extract or vanilla bean paste (5 ml)
- ½ cup milk (100 ml)
- ½ cup avocado oil or any neutral oil (100 ml)
- 2 large grated carrots (170 grams)
- 1 + ⅓ cup all-purpose flour (180 grams)
- 2.5 teaspoons baking powder (11 grams)
- 2 teaspoons ground cinnamon to taste (5 grams)
- ⅛ teaspoon ground nutmeg (optional)
- ½-1 cup whole walnuts, crushed (optional)
Cream Cheese Icing:
- ½ cup softened cream cheese (4 oz)
- ¼ cup softened butter (60g)
- ½ teaspoon pure vanilla extract
- 1 cup powdered sugar (120g)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the eggs, granulated sugar, and vanilla extract until well combined.
- Add the milk and oil, mixing until smooth.
- Stir in the grated carrots until evenly distributed.
- In a separate bowl, combine the flour, baking powder, ground cinnamon, and ground nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If using, fold in the crushed walnuts.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the Cream Cheese Icing:
- In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
- Add the vanilla extract and powdered sugar, mixing until well combined and smooth.
- Spread the icing evenly over the cooled carrot cake.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 420 kcal | Servings: 8 servings