carrot cake
This moist carrot cake combines shredded carrots, diced apple, spices, and a soft cinnamon cream cheese frosting for a delicious dessert perfect for any occasion.
Ingredients
Main Ingredients
- 1.5 cups sugar
- 1 cup butter melted
- 2 units eggs
- 1 unit red apple diced
- 1.75 cups flour
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp baking soda
- 1 tsp vanilla extract
- 0.1 tsp salt pinch
- 2 cups shredded carrots about 3 medium carrots
Cream Cheese Frosting
- 8 oz cream cheese softened
- 0.25 cup butter softened
- 2 tsp milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 4 cups powdered sugar
Instructions
Preparation Steps
- Preheat oven to 350 degrees Fahrenheit.
- Line two 9-inch cake pans with parchment paper and spray sides with non-stick spray.
- In a large bowl, beat sugar, melted butter, and eggs until well blended.
- Fold in diced apple, flour, cinnamon, nutmeg, baking soda, vanilla, salt, and shredded carrots until batter is well mixed.
- Divide batter evenly between the prepared pans.
- Bake for 30 to 35 minutes or until the cake springs back when touched.
- Let cakes cool completely before frosting.
- For frosting, combine cream cheese, softened butter, milk, vanilla, and cinnamon in a stand mixer until smooth.
- Gradually add powdered sugar while beating on medium-high until frosting is smooth and fluffy.
- Frost the top of one cake, place the second cake over it, then frost the top and sides of the layered cake.
- Decorate with chopped nuts or sprinkles if desired.
Notes
For best results, chill the cake after frosting to let the flavors meld. This cake keeps well refrigerated for up to 4 days.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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