Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 cup Butter (soft); 2 cups All-purpose Flour; 1/4 teaspoons Salt; 4 teaspoons Baking Powder; 4 Large Eggs; 1-2/3 cup Granulated Sugar; 2-1/3 cups Carrots, Grated (for 2 1/3 Cups You'll Need About 4); 1 Tablespoon Lemon Peel, Grated; 2 teaspoons Vanilla Extract; FOR THE FROSTING:; 4-1/2 ounces, weight Cream Cheese; 1/4 cups Butter (soft); 1-1/4 cup Icing Sugar

Servings: persons

FOR THE CAKE:
1 cup Butter (soft)
2 cups All-purpose Flour
1/4 teaspoons Salt
4 teaspoons Baking Powder
4 Large Eggs
1-2/3 cup Granulated Sugar
2-1/3 cups Carrots, Grated (for 2 1/3 Cups You'll Need About 4)
1 Tablespoon Lemon Peel, Grated
2 teaspoons Vanilla Extract
FOR THE FROSTING:
4-1/2 ounces, weight Cream Cheese
1/4 cups Butter (soft)
1-1/4 cup Icing Sugar

1
Preheat oven to 375 F. Cover the bottom of a 9x11 inch pan with parchment paper.
2
Melt 1 cup of butter in a saucepan over low heat or in the microwave for 30 seconds at a time. When melted remove from heat and set aside to cool.
3
Whisk together all purpose flour, salt and baking powder in a bowl. Set aside.
4
Beat egg and sugar in the large bowl of your stand mixer fitted with whisk attachment until pale and fluffy. Add flour mixture and fold in carefully. Pour in melted butter, mix carefully. Then add grated carrots, lemon zest and vanilla extract.
5
Transfer the batter to prepared pan, and smooth the top with a spatula. Bake for 20-25 minutes or until a cake tester inserted into middle comes out clean.
6
Let cake cool in the pan for couple of minutes and then transfer to a wire rack to cool completely.
7
For the frosting:
8
In a medium sized bowl whip together cream cheese and butter. Then add the icing sugar, mix until well incorporated.
9
Garnish the cake with frosting and additional grated carrots if desired. Refrigerate for 1 -2 hours before serving.

1439

kcal

Calories

102

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE CAKE:, 1 cup Butter (soft), 2 cups All-purpose Flour, 1/4 teaspoons Salt, and more.

Yes, Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake

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