Moist Carrot Cake with Cream Cheese Frosting
This spiced soft and moist carrot cake recipe from scratch with cream cheese frosting is easy to make with simple ingredients. Perfect Easter dessert.
Prep Time10 minutes mins
Cook Time40 minutes mins
Decorating time20 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Dessert
Cuisine: American
Servings: 9 slices
Calories: 632kcal
In a large mixing bowl, add eggs, oil, vanilla extract, sugar and mix until smooth. Keep aside. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger. Dump this dry mixture into the wet mixture, along with the carrots and mix until just combined.
Fold in walnuts.
Pour batter in a greased/ floured round cake pan (Dimensions: 9x2). Bake at 350 degrees for 40-45 minutes or until an inserted toothpick in the center comes out clean.
Allow the cake to cool down completely.
Then, ice it in cream cheese frosting.
Decorate, using the round tip and star tip.
Sprinkle chopped walnuts along the bottom of the cake. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a covered container in the fridge for up to 3 days.
Calories: 632kcal | Carbohydrates: 92g | Protein: 4g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 314mg | Potassium: 200mg | Fiber: 1g | Sugar: 71g | Vitamin A: 3615IU | Vitamin C: 1.2mg | Calcium: 48mg | Iron: 1.5mg