Ultimate Carrot Cake with Cream Cheese Frosting
Ingredients
The cake
-
1
lb
carrots
-
2 1/4
cups
all-purpose flour
-
2
teaspoons
baking soda
-
1
teaspoon
salt
-
1
teaspoon
cinnamon
-
1 1/2
cups
granulated sugar
-
1/2
cup
packed brown sugar
-
4
large
eggs
-
1 1/4
cups
vegetable or grapeseed oil
The frosting
-
8
oz
cream cheese
-
1/2
cup
sugar
-
2/3
cup
heavy cream
-
1
pinch
sea salt
-
1
teaspoon
vanilla
Instructions
- Preheat the oven to 350°F and prepare the cake pan.
- Shred the carrots using a food processor or box grater.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and sugars.
- Add the shredded carrots to the dry ingredients and toss to coat.
- Add the beaten eggs and oil to the mixture and stir until smooth.
- Transfer the batter to the prepared pan and bake until a toothpick comes out clean.
- Let the cake cool completely before frosting.
- For the frosting, beat the cream cheese and sugar until light and fluffy.
- Add the heavy cream, salt, and vanilla, and beat until creamy.
- Frost the cooled cake as desired.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
4g
Sodium
300mg
Cholesterol
80mg
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