Carrot Cake with Cream Cheese Frosting
Ingredients
For the cake:
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2 ½ cups all purpose flour
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1 cup brown sugar
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½ cup granulated sugar
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2 teaspoons baking powder
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½ teaspoon baking soda
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¼ teaspoon kosher salt
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½ teaspoon cinnamon
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3 eggs large
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2 teaspoons vanilla extract
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2 (4-oz.) jars of pureed carrot baby food
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1 cup vegetable oil
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1 cup California Walnuts, chopped. Plus additional for garnish.
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1 medium or 2 small carrots, peeled and shredded
For the frosting:
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½ cup unsalted butter, softened
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1 teaspoons vanilla extract
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1 (8-oz.) package cream cheese, at room temperature
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4 cups powdered sugar
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1 tablespoon milk or cream
PREPARATION
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Preheat oven to 350°F and coat two 8-inch round or three 6-inch round baking pans with baking spray.
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Stir together all dry ingredients in a large bowl. Whisk together oil, vanilla, eggs and baby food in another bowl. Add to dry ingredients and mix well; stir in walnuts and carrots. Pour equal amounts into prepared pans.
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Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. The cake is done when the edges start to break away from the sides. Cool on a wire rack.
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To prepare frosting, beat the butter, vanilla and cream cheese in a large mixer bowl fitted with the paddle attachment for 1 minute on medium speed. Slowly add powdered sugar and beat for 2 minutes more or until light and fluffy. Beat in milk or cream.
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Place one cake layer on a cake stand or plate and spread a layer of frosting over the top. Repeat with remaining cake. Frost the top and sides and garnish with additional walnuts.
NUTRITION
- Calories: 630 cal
- Total Fat: 41 g
- Saturated Fat: 11 g
- Polyunsaturated Fat: 11 g
- Monounsaturated Fat: 16.8 g
- Cholesterol: 85 mg
- Sodium: 280 mg
- Carbohydrates: 61 g
- Dietary Fiber: 2 g
- Total Sugars: 38 g
- Protein: 7 g
- Vitamin D: 0 mcg
- Calcium: 110 mg
- Iron: 2 mg
- Potassium: 200 mg