Easy Carrot Cake
This easy carrot cake recipe is perfect for any occasion. Topped with the most delicious cream cheese frosting, your entire family will love this cake recipe.
Ingredients
Dry Ingredients
- 1+¾ cup AP flour, all purpose
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt, this activates the baking soda! Be sure to measure versus guessing.
Wet Ingredients
- ¾ cup cane sugar
- ½ cup light brown sugar, packed in cup
- 2.5 cups carrots, grated
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup 2% milk
- ½ cup vegetable oil
Cream Cheese Frosting
- 8 ounces cream cheese , softened
- ¼ cup butter , softened
- 3 cups powdered sugar , add a little at a time
- pinch salt
- 1 teaspoon vanilla
Equipment
- 3 mixing bowls
- 1 9x13 inch baking dish
Instructions
- Preheat the oven to 350 degrees.
- Spray a 9×13-inch baking dish with baking spray, set it aside.
- In a mixing bowl, combine the dry ingredients. (AP flour, cinnamon, baking soda, salt). Mix well.
- In a separate bowl, combine the wet ingredients. (Cane sugar, light brown sugar, eggs, vegetable oil, milk, vanilla and grated carrots). Mix well.
- Combine the wet and dry ingredients. Mix until a batter forms.
- Pour the batter into the prepared baking dish. Spread it evenly using a spatula.
- Bake for 30 minutes or until the center is set.
PREPARE THE CREAM CHEESE FROSTING
- While the cake is baking, combine butter and cream cheese in a bowl, using a hand mixer.
- Next, add the vanilla, salt and some of the powdered sugar. Mix well.
- Add the powdered sugar a little at a time so it doesn’t get everywhere.
- Once everything is combined, set the frosting aside.
- Remove the cake from the oven, allow it to cool before frosting.
Nutrition
Serving: 1serving, Calories: 477kcal, Carbohydrates: 70g, Protein: 5g, Fat: 21g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 61mg, Sodium: 316mg, Potassium: 172mg, Fiber: 1g, Sugar: 53g, Vitamin A: 4883IU, Vitamin C: 2mg, Calcium: 59mg, Iron: 1mg