Carrot Cake with Cream Cheese Frosting

1
Twanna Robinson

By
@Bakin2aT

I first made this cake in 1995. I've made a few changes over the years.

Unsweetened applesauce can be substituted for the oil, baking Splenda for the sugar, skim milk, and egg substitute can be used for the eggs to make a "healthier version" of the cake. I've tinkered with the frosting but don't like any substitutes in it.

I usually make in a 9x13 pan but have made into cupcakes or double layered 9 inch cake.

Rating:

★★★★★ 1 vote

Comments:
Serves:
12
Cook:
55 Min
Method:
Bake

Ingredients

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CAKE

2 1/4 c
all purpose flour
1 1/2 c
sugar
2 tsp
baking soda
1/2 tsp
salt
1/2 tsp
nutmeg
1 1/2 tsp
cinnamon
1 c
canola oil
2 c
freshly shredded carrots
1/2 c
milk
3
large eggs
1 1/2 c
flaked coconut
1/2 c
chopped walnuts
1/2 c
raisins - optional

FROSTING

8 oz
cream cheese, room temperature
1 stick
butter, softened
1 box
10x sugar (confectioners)
2 tsp
vanilla extract (not imitation)

How to Make Carrot Cake with Cream Cheese Frosting

Step-by-Step

  • 1Preheat oven to 325F. Oil and flour pan(s). I use Baker's Joy for the convenience. Set pan(s) aside.
  • 2In a small bowl, combine coconut, walnuts, and raisins (if using). Set aside.
  • 3In a large bowl, combine all dry ingredients starting with flour ending with cinnamon. Make a well in the middle of the bowl for the wet ingredients.
  • 4Add carrots, milk, oil, and eggs. With hand mixer, beat at low speed until ingredients are just blended. Beat at medium speed for two minutes. Scrap bowl frequently.
  • 5Fold in ingredients from small bowl until blended using a spatula. Pour into prepared pan(s)
  • 6Bake at 325F for 55-60 minutes or until a toothpick inserted in the center comes out clean (this time is for a 9x13 pan, less time for round cake and cupcakes). Cool 20 minutes in pan then can flip onto cake plate to finish cooling. Cool the cake completely before frosting.
  • 7For Frosting - mix cream cheese, butter and vanilla in large bowl. Beat with electric mixer at medium speed until well blended and fluffy.
  • 8Pour 1/2 box of 10X sugar into cream cheese mixture. Blend until well blended and creamy. Add other half of box. Again, blend until well blended and creamy.
  • 9Frost cooled cake.
  • 10Sometimes I sprinkle some chopped walnuts on top of the cake for decoration.

Printable Recipe Card

About Carrot Cake with Cream Cheese Frosting

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American




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