Carrot Cake with Cream Cheese Frosting
Moist, sweet, and lightly spiced, this carrot cake with cream cheese frosting is the food of which dessert dreams are made.
Servings: 18 -24 servings
Ingredients
Carrot Cake Ingredients
- 2 cups sugar
- 1 cup light flavored olive oil
- 4 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- 2 cups grated carrots
Cream Cheese Frosting Ingredients
- ¼ cup butter softened
- 8 ounces cream cheese room temperature
- 4⅓ cups powdered sugar
- 2 teaspoons vanilla
- 1 cup chopped pecans OPTIONAL
- ¼-½ cup heavy cream, half and half, or milk OPTIONAL
Instructions
Cake Instructions
- Preheat oven to 350°F. Grease your pan thoroughly with butter. (A sheet pan, a 9x13, a bundt pan or (2) 8" rounds will all work well.) Combine the sugar, oil, and eggs and beat until smooth.
- Whisk together the dry ingredients in a separate bowl. Slowly add to the wet and mix to combine. Add the carrots and mix again.
- Pour into the prepared pan and bake until a toothpick inserted comes out with moist crumbs. A sheet cake should be done in about 25 minutes, a bundt cake will take closer to 45 minutes. Cool the cake completely before frosting.
Frosting Instructions
- Beat the cream cheese and the butter together until well combined. Add the sugar and the vanilla and beat again until smooth. Stir in the pecans, if desired.
- When the cake is completely cool, frost as desired. If you prefer a glaze over a spreadable frosting, gradually add cream or milk while stirring constantly until the frosting is the desired consistency. Invert the bundt cake over a large plate and pour the glaze over the top.
Nutrition
Calories: 347kcal | Carbohydrates: 64g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 213mg | Potassium: 114mg | Fiber: 1g | Sugar: 52g | Vitamin A: 2677IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg