Carrot Cake with Cream Cheese Frosting
DESCRIPTION
Total Time
Prep Time
30 Mins
Cook Time
30 Mins
Total Time
1 Hr
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
Ingredients
For the cake:
- 2 ½ cups all purpose flour
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ teaspoon cinnamon
- 3 eggs large
- 2 teaspoons vanilla extract
- 2 (4-oz.) jars of pureed carrot baby food
- 1 cup vegetable oil
- 1 cup California Walnuts, chopped. Plus additional for garnish.
- 1 medium or 2 small carrots, peeled and shredded
For the frosting:
- ½ cup unsalted butter, softened
- 1 teaspoons vanilla extract
- 1 (8-oz.) package cream cheese, at room temperature
- 4 cups powdered sugar
- 1 tablespoon milk or cream
Preparation
- Preheat oven to 350°F and coat two 8-inch round or three 6-inch round baking pans with baking spray.
- 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.
- 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.
- 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.
- 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.