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Easy Carrot Cake with Cream Cheese Frosting

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Easy Carrot Cake with Cream Cheese Frosting

Easy Carrot Cake with Cream Cheese Frosting

This recipe serves 8. Watching your figure? This vegetarian recipe has 1008 calories, 14g of protein, and 55g of fat per serving. This recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up vanillan extract, butter, carrots, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 3 hours and 30 minutes. It can be enjoyed any time, but it is especially good for Easter.

Instructions

1
Heat the oven to 350°F and arrange a rack in the middle.
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OvenOven
2
Place the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a large bowl and whisk to aerate and break up any lumps; set aside.
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Baking SodaBaking Soda
AllspiceAllspice
CinnamonCinnamon
NutmegNutmeg
All Purpose FlourAll Purpose Flour
SaltSalt
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WhiskWhisk
BowlBowl
3
Place the eggs, sugars, oil, and yogurt in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. Using a rubber spatula, fold in the flour mixture until just combined. Stir in the carrots until evenly mixed.
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CarrotCarrot
YogurtYogurt
All Purpose FlourAll Purpose Flour
EggEgg
Cooking OilCooking Oil
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SpatulaSpatula
WhiskWhisk
BowlBowl
4
Pour the batter into a 13-by-9-inch glass baking dish (no need to coat with butter), smoothing it into the corners with the rubber spatula.
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ButterButter
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Glass Baking PanGlass Baking Pan
SpatulaSpatula
5
Bake, rotating the dish after 20 minutes, until a toothpick or cake tester inserted in the center comes out dry with just a few crumbs, about 40 to 50 minutes total.
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ToothpicksToothpicks
OvenOven
6
Transfer to a wire rack to cool completely before frosting, at least 2 hours. Meanwhile, toast the nuts.
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FrostingFrosting
ToastToast
NutsNuts
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Wire RackWire Rack
7
Place the nuts on a baking sheet and bake until lightly browned and fragrant, about 10 minutes.
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NutsNuts
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Baking SheetBaking Sheet
OvenOven
1
Place the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until light, fluffy, and fully incorporated, about 3 minutes.Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
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Cream CheeseCream Cheese
ButterButter
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Stand MixerStand Mixer
SpatulaSpatula
BowlBowl
2
Add the powdered sugar and vanilla. Turn the mixer to low and mix until the sugar is incorporated, about 30 seconds.Stop the mixer and scrape down the sides of the bowl and the paddle again. Turn the mixer to medium-high speed and mix until the frosting is creamy and fluffy, about 3 minutes.
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Powdered SugarPowdered Sugar
FrostingFrosting
VanillaVanilla
SugarSugar
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BlenderBlender
BowlBowl
3
Spread all of the frosting in an even layer over the cooled cake and evenly sprinkle the toasted nuts over the frosting. If you don’t plan to eat the cake within 4 hours, cover it with plastic wrap and refrigerate for up to 3 days. Before serving, let the cake sit at room temperature for about 45 minutes to take the chill off.
Ingredients you will need
FrostingFrosting
SpreadSpread
NutsNuts
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
DifficultyExpert
Ready In3 hrs, 30 m.
Servings8
Health Score8
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSide Dish
OccasionsEaster
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