Carrot Cake with Cream Cheese Frosting
Carrot cake dates back to the Middle Ages when sugar and sweeteners were scarce, so carrots were used as a natural sweetener.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Carrot Cake with Cream Cheese Frosting
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
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In a large bowl, combine the carrots, flour, baking powder, baking soda, cinnamon, and salt.
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In another bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla extract.
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Add the wet ingredients to the carrot mixture and stir until well combined.
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Fold in the crushed pineapple and chopped walnuts.
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Pour the batter into the prepared baking pan and smooth the top.
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Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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In a mixing bowl, beat the cream cheese and butter until smooth.
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Gradually add the powdered sugar and vanilla extract, beating until creamy.
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Spread the cream cheese frosting over the cooled carrot cake.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 50g17%
- Sugars 35g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
