Carrot Cake

Tutorial video

Ingredients (19)

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated carrots (about 3 medium carrots)
• 1 cup chopped pecans
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• pinch of salt

Nutrition (per serving)

Calories

350 kcal

Carbohydrate

45 g

Protein

4 g

Fat

18 g

Fiber

2 g

Sodium

250 mg

Calcium

50 mg

Potassium

200 mg

Iron

2 mg

Zinc

1 mg

Magnesium

20 mg

Cholesterol

50 mg

Instructions

• Preheat oven to 350°F (175°C) and grease a 9‑inch round cake pan.
• In a bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
• In another bowl beat brown sugar, granulated sugar, and vegetable oil until combined.
• Add eggs one at a time, beating well after each, then stir in vanilla extract.
• Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
• Fold in grated carrots and chopped pecans.
• Pour batter into prepared pan and smooth the top.
• Bake for 35‑40 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• For the frosting, beat cream cheese and butter together until smooth.
• Add powdered sugar, vanilla, and a pinch of salt, beating until light and fluffy.
• Spread the frosting over the cooled cake, or slice the cake horizontally and frost between layers.
• Serve and enjoy.