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Carrot Cake with Cream Cheese Frosting

Carrot Cake
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A moist and flavorful carrot cake with cream cheese frosting, perfect for any occasion.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots (about 4–5 medium carrots)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup shredded coconut (optional)
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract (alcohol-free)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, whisk together the sugar, vegetable oil, and eggs until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  5. Fold in the grated carrots, and if using, the chopped nuts and shredded coconut.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. To make the cream cheese frosting, beat the softened cream cheese and butter together in a medium bowl until smooth.
  10. Gradually add the powdered sugar, one cup at a time, beating until smooth after each addition.
  11. Stir in the alcohol-free vanilla extract.
  12. Once the cakes are completely cool, frost the top of one cake layer, then place the second cake layer on top. Frost the top and sides of the entire cake.
  13. Chill the cake for at least 30 minutes before serving for best results.

Notes

  • Ensure all ingredients are at room temperature for the best cake texture and frosting consistency.
  • Do not overmix the batter; overmixing can lead to a tough cake.
  • For a richer flavor, toast the nuts lightly before adding them to the batter.
  • Store leftover carrot cake in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

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