Carrot Cake with Cream Cheese Frosting

Special dessert for special occasions – Carrot Cake with Cream Cheese Frosting. This fantastic cake is perfect for Easter or some other festival. 


– 2 cups all-purpose flour – 2 teaspoons baking powder – 1 teaspoon baking soda – 1 teaspoon ground cinnamon – 1/2 teaspoon ground nutmeg – 1/2 teaspoon salt – 1 cup granulated sugar – 1 cup vegetable oil – 4 large egg – 2 cups grated carrot – 1/2 cup chopped walnuts (optional) – 1/2 cup raisins (optional) – 1 teaspoon vanilla extract Cream Cheese Frosting: – 8 ounces cream cheese, softened – 1/2 cup unsalted butter, softened – 4 cups powdered sugar – 1 teaspoon vanilla extract

Step 1

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Step 3

In another bowl, beat sugar and oil until well combined. Add eggs one at a time, beating well after each addition. Stir in grated carrots, walnuts, raisins (if using), and vanilla.

Step 4

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 5

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Step 6

Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely. Meanwhile, prepare the cream cheese frosting by beating cream cheese, butter, powdered sugar, and vanilla until smooth. Frost the cooled cakes and enjoy!


Carrot Oatmeal Cookies 

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