Carrot Cake with Cream Cheese Frosting
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Ingredients
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Ingredients
- All-purpose flour300 g
- Granulated sugar200 g
- Brown sugar200 g
- Vegetable oil240 ml
- Eggs4 pcs
- Carrots (grated)450 g
- Baking soda10 g
- Baking powder10 g
- Cinnamon10 g
- Nutmeg2 g
- Salt5 g
- Vanilla extract10 ml
- Walnuts (chopped)120 g
- For frosting: Cream cheese450 g
- For frosting: Butter115 g
- For frosting: Powdered sugar480 g
Substitution Options:
Instructions
Preheat oven to 350°F. Grease and flour two 9-inch round pans.
💡 Line bottoms with parchment
💡 Can make as 13x9 sheet cake
Whisk together flour, baking soda, baking powder, spices, and salt.
💡 Fresh spices make a difference
💡 Can add ginger or cloves
In large bowl, whisk eggs, both sugars, oil, and vanilla.
💡 No need for electric mixer
💡 Should be well combined
Add dry ingredients to wet, stir until just combined.
💡 Don't overmix
💡 Some lumps are fine
Fold in carrots and walnuts. Divide between pans.
💡 Fine or medium grate both work
💡 Pat carrots dry if very wet
Bake 30-35 minutes until toothpick comes out clean.
💡 Layers should spring back
💡 Don't overbake
Cool completely. Beat frosting ingredients until fluffy.
💡 Must be completely cool
💡 Frosting needs room temp ingredients
Expert Tips
Carrot Prep Calculator
450g grated = about 3 large carrots. Food processor grating disc saves time. Squeeze out excess moisture for less dense cake.
Layer Options
Two 9-inch rounds, three 8-inch rounds, or 13x9 sheet. Calculator adjusts baking time: rounds 30-35 min, sheet 40-45 min.
Frosting Calculator
Recipe makes enough for filling and covering 2-layer cake. For thick frosting or piping, multiply by 1.5.
Nutrition Information
Per 1 slice (1/12)
With cream cheese frosting
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