Carrot cake with cream cheese frosting

Name: Carrot cake with cream cheese frosting
Prep time: 1200 s
Cook time: 2400 s
Total time: 3600 s
Yield: 12 Servings
Cuisine: american
Ingredients: 400 g carrots (medium); 250 g all-purpose flour; 200 g brown sugar; 250 g butter (soft); 60 g butter (melted); 4 eggs; 200 g cream cheese; 60 g confectioner’s sugar; 3 tsp vanilla extract; 1 tsp lemon juice; 2 tsp baking powder; 1 tsp baking soda; 1 tsp cinnamon; ¼ tsp nutmeg (ground); 1 tsp salt; butter for greasing; whipped cream to serve

Based on 85 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-12+

400 g	carrots (medium)
250 g	all-purpose flour
200 g	brown sugar
250 g	butter (soft)
60 g	butter (melted)
4	eggs
200 g	cream cheese
60 g	confectioner’s sugar
3 tsp	vanilla extract
1 tsp	lemon juice
2 tsp	baking powder
1 tsp	baking soda
1 tsp	cinnamon
¼ tsp	nutmeg (ground)
1 tsp	salt
	butter for greasing
	whipped cream to serve

Metric

Imperial

How-To Videos

Utensils

standing mixer or hand mixer with beaters
oven
vegetable peeler
cake rack
baking pan
vegetable grater
whisk
cutting board
knife
3 large bowls

Enjoy with

Rosé sparkling wine, 2012
A Rosé sparkling wine is lower in acidity than Riesling sparkling wine. It harmonizes both flavor-wise and visually with the sweet carrot. Rosé sparkling wines impress with a finely beaded and refined taste of delicate forest fruit.

Nutrition per serving

Cal
445

Protein
6g

Fat
29g

Carb
40g

Step 1/7

Preheat oven to 180°C/355°F. Peel and finely grate carrots.

400 g carrots

oven
vegetable peeler
vegetable grater
cutting board
knife

Preheat oven to 180°C/355°F. Peel and finely grate carrots.

Step 2/7

In a standing mixer, or with a hand mixer with beaters, beat soft butter and brown sugar until pale and fluffy. Blend in two-thirds of the vanilla extract.

250 g butter
200 g brown sugar
2 tsp vanilla extract

standing mixer or hand mixer with beaters

In a standing mixer, or with a hand mixer with beaters, beat soft butter and brown sugar until pale and fluffy. Blend in two-thirds of the vanilla extract.

Step 3/7

4 eggs

Now, blend in eggs, adding one at a time until fully incorporated.

Step 4/7

Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl. Then, gradually whisk flour mixture into butter mixture until a smooth batter forms.

250 g flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
1 tsp salt

large bowl

Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl. Then, gradually whisk flour mixture into butter mixture until a smooth batter forms.

Step 5/7

Stir grated carrots into the batter.

Step 6/7

Grease baking pan. Transfer batter into the pan and smooth out the top. Bake in preheated oven at 180°C/355°F for approx. 40 – 50 min. Let rest for approx. 5– 7 min. Then, remove and allow to cool completely on a cake rack for approx. 50 – 60 min.

butter for greasing

oven
cake rack
baking pan

Grease baking pan. Transfer batter into the pan and smooth out the top. Bake in preheated oven at 180°C/355°F for approx. 40 – 50 min. Let rest for approx. 5– 7 min. Then, remove and allow to cool completely on a cake rack for approx. 50 – 60 min.

Step 7/7

For the cream cheese topping, whisk together cream cheese, melted butter, lemon juice, and remaining vanilla extract until smooth. Then stir in confectioner’s sugar little by little. Frost cooled cake with the topping and serve with some whipped cream to taste.

200 g cream cheese
60 g melted butter
1 tsp lemon juice
1 tsp vanilla extract
60 g confectioner’s sugar
whipped cream to serve

large bowl
whisk

For the cream cheese topping, whisk together cream cheese, melted butter, lemon juice, and remaining vanilla extract until smooth. Then stir in confectioner’s sugar little by little. Frost cooled cake with the topping and serve with some whipped cream to taste.