Description
A moist, spiced one-bake dessert that’s perfect for weeknight baking or potlucks, featuring tender cake paired with tangy cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 2 large eggs
- 1 cup neutral oil (or melted butter)
- 1 tsp vanilla extract
- 1/2 cup milk or buttermilk
- 2 cups coarsely grated carrots
- 1/2 cup chopped toasted walnuts (optional)
- 8 oz cream cheese (for frosting)
- 4 tbsp softened butter (for frosting)
- 3 cups powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch pan.
- In a large bowl, mix the dry ingredients: flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk the eggs, oil (or melted butter), vanilla, and milk (or buttermilk).
- Fold the wet ingredients into the dry mixture until just combined, then fold in the grated carrots and walnuts if using.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely on a wire rack.
- For the frosting, beat the cream cheese and butter until smooth, add powdered sugar and vanilla, then mix until combined.
- Spread the cream cheese frosting over the cooled cake and serve.
Notes
Grate fresh carrots and avoid pre-shredded ones for better texture. Chill the cake briefly before frosting for a clean finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 30g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg