Cream Cheese Carrot Cake
Easy and extremely moist carrot cake recipe with a lovely cream cheese frosting, this is the perfect dessert for any occasion!
Ingredients
CAKE
- 3 cups unbleached all-purpose flour
- 1 tsp. kosher salt
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- 4 large free-run eggs
- 2 cups granulated sugar
- 1 1/2 cups grapeseed oil tips & tricks
- 3 cups grated carrots, plus 2 tbsp. for garnish
- 1 cup walnuts, roughly chopped (substitute pecans)
CREAM CHEESE FROSTING
- 1/4 cup butter, softened
- 1 package (8 oz.) light cream cheese, room temperature
- 1 tsp. pure vanilla extract
- 1 1/2 cups confectioners' sugar, or more to taste
Directions
CAKE
- Preheat oven to 350ºF.
- Greased a Bundt pan generously and set aside.
- In a large bowl, combine flour, salt, baking soda and cinnamon; whisk for a couple minutes until well mixed and set aside.
- In the bowl of a stand mixer with the paddle attachment, beat eggs. Slowly incorporate sugar. Add oil and mix thoroughly.
- Dividing by 3, add flour mixture to egg mixture, making sure it’s well blended between each addition.
- Add grated carrots and fold gently with a spatula until well combined. Add walnuts and stir to combine as well. Spoon batter evenly to the prepared Bundt pan and gently tap to remove any air bubbles.
- Transfer to the preheated oven and bake for about 50 minutes or until a cake tester inserted in the center comes out clean. Cool the cake to room temperature before icing.
CREAM CHEESE FROSTING
- In the bowl of a stand mixer with the whisk attachment, combine butter, cream cheese and vanilla extract, process until well blended. Gradually add confectioners’ sugar until the frosting is spreadable.
- Spread frosting over cooled cake and for the finishing touch, sprinkle on 2 tbsp. grated carrot on top.