Cooking

Carrot Cake with Cream Cheese Frosting

I recently had a bunch of carrots and buttermilk in my fridge that I didn’t want to go bad. Here’s my recipe for carrot cake with cream cheese frosting. Just a warning, this cream cheese frosting is addictive…

Carrot Cake Ingredients

  • unsalted butter, to grease pans
  • 1 cup pecans or walnuts (I prefer pecans)
  • 6 carrots, grated
  • 2 cups all-purpose flour
  • 1/4th cup brown sugar
  • 1 1/4th cups sugar
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • ¼ tsp ground cloves
  • ⅛ tsp ground cardamom
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 3 large eggs
  • ½ cup oil
  • 3/4th cup buttermilk
  • 1 tsp vanilla
  • ½ tsp salt

Cream Cheese Frosting Ingredients

  • 11 tbsp unsalted butter, softened
  • 8 oz softened cream cheese
  • 2 cups confectioners sugar
  • 1 tsp vanilla

Carrot Cake Preparation

  1. Preheat oven 350°F. Grease and line 2 round cake pans.
  2. Place nuts into blender on high speed to chop. Or you can chop the nuts by hand and set aside.
  3. To your mixer bowl add the flour, brown sugar, sugar, cinnamon, ginger, nutmeg, cloves, cardamom, baking soda, baking powder, eggs, oil, buttermilk, vanilla and salt, mix until combined and smooth.
  4. Divide batter into prepared cake pans and bake 40-50 minutes (350°F)
  5. Set cakes aside to cool while making frosting.

Cream Cheese Frosting Preparation

  1. Place softened butter, cream cheese, confectioners sugar and vanilla into mixer and mix on medium speed until smooth.
  2. Place one cake layer on a serving plate. Start off frosting the top of the base cake. Then, add the second cake layer and frost.
  3. Add the chopped nuts to the top of the cake or carefully press along the sides.

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