Carrot Cake Recipe with Cream Cheese Frosting

By Recipes by Carina · 110 min

Ingredients

Instructions

1. Put the shredded carrots in a medium mixing bowl.
2. Add the eggs, vanilla, sugar and oil and mix until fully combined.
3. In a separate clean bowl, sieve together the flour, baking soda, cinnamon and salt.
4. Pour the wet mixture into the dry and fold with a wooden spoon until no dry flour is visible.
5. Divide the batter between one 8-inch or two 7-inch lined and greased cake tins. Bake at 170°C / 340°F for 30-40 minutes, or until a skewer comes out clean. Let cool completely.
6. Beat room-temperature butter for 5 minutes until pale, light and doubled in volume.
7. Add the cream cheese and beat for 1 minute until smooth.
8. Sieve the icing sugar, then add it in three additions, beating well after each.
9. Scrape down the bowl and beat for another minute until fluffy.
10. If using two cakes, spread about 1 cup of frosting over the first before adding the second. Cover the whole cake with frosting using an offset spatula.
11. Let the cake and frosting set for a few hours before slicing.

Summarized from Recipes by Carina's video. Watch it for the details.

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