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.
- 2 Eggs Large
- 3/4 cup Oil
- 1 tsp Vanilla extract
- 1 cup Granulated sugar
- 1.5 cups All-purpose flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Cinnamon powder
- 1/4 tsp Nutmeg powder
- 1/4 tsp Ginger powder
- 1.5 cups Carrots Shredded
- 1/4 cup Walnuts Finely chopped, Coated in flour to prevent sinking
- 2 cups Cream cheese frosting
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