Easy Carrot Cake with Cream Cheese Icing Recipe

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:

    1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
    2. In a large bowl, whisk together the eggs, granulated sugar, and vanilla extract until well combined.
    3. Add the milk and oil, mixing until smooth.
    4. Stir in the grated carrots until evenly distributed.
    5. In a separate bowl, combine the flour, baking powder, ground cinnamon, and ground nutmeg.
    6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
    7. If using, fold in the crushed walnuts.
    8. Pour the batter into the prepared cake pan and spread evenly.
    9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
    10. 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:

    1. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
    2. Add the vanilla extract and powdered sugar, mixing until well combined and smooth.
    3. 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

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