Carrot Cake

Serves: 10

Medium

01H 50MIN

Method

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a round cake pan.
  3. In a bowl, beat together the eggs and sugar until well combined.
  4. Continue adding oil, cinnamon, flour, baking powder, baking soda, nutmeg, vanilla and salt. 
  5. Beat on low speed for 2 minutes. 
  6. Stir in carrots and walnuts. 
  7. Pour batter into prepared cake pan. 
  8. Bake at 350°F for about 30 minutes or until toothpick inserted into center comes out clean.
  9. Let cool for 15 minutes.
  10. Remove from pan and return cake to the wire rack to finish cooling. 
  11. In the meantime, make frosting: in a bowl, combine cream cheese, sugar, vanilla and butter.
  12. Beat the mixture with electric mixer until smooth.
  13. Frost the cake and sprinkle pecans on frosted cake, if desired. 
  14. Refrigerated until needed. 

Ingredients

  • Cake:
  • 4 eggs 
  • 2 cups all-purpose flour 
  • 2 cups sugar 
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda 
  • 3 cups carrot, grated 
  • 1 1/2 vegetable oil 
  • 2 teaspoons ground cinnamon 
  • 1/4 teaspoon ground nutmeg (optional) 
  • 1 teaspoon vanilla extract (optional) 
  • Pinch of salt 
  • 1 cup walnuts, finely chopped  
  • Frosting: 
  • 8 ounces cream cheese, at room temperature 
  • 1/4 cup butter, softened 
  • 2 cups powdered sugar 
  • 1 teaspoon vanilla extract 
  • 1 cup pecans, chopped (optional)