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Carrot Cake | What's For Dinner

Ingredients

For the frosting

8 oz cream cheese, softened1/4 cup unsalted butter, softened2 cups powdered sugar1 tsp vanilla extract

Instructions

1

Preheat oven to 350F. Grease and flour two 9-inch round cake pans. Whisk flour, sugar, baking soda, cinnamon, nutmeg, ginger, and salt.

2

Add oil and eggs, mix until combined. Fold in grated carrots and walnuts.

Tip: Finely grate the carrots. Large shreds won't break down during baking and create an unpleasant texture.

3

Divide batter between the pans. Bake 30-35 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto racks to cool completely.

4

Beat cream cheese, butter, powdered sugar, and vanilla until fluffy. Frost the top of one layer, stack the second layer on top, and frost the top and sides. Refrigerate 30 minutes before serving.

Nutrition per Serving

420kcal

Calories

5g

Protein

52g

Carbs

22g

Fat

2g

Fiber

Watch It Being Made

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Carrot Cake

Ingredients

For the frosting

Instructions

Nutrition per Serving

Watch It Being Made

Tags

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