Ingredients
Scale
- 2 cups grated carrots
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Chopped walnuts for topping
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper.
- Mix grated carrots, flour, cinnamon, nutmeg, baking soda, and salt in a bowl.
- In a separate large bowl, whisk granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Gradually add dry ingredients into wet mixture, stirring until well combined.
- Pour batter into prepared dish and bake for 25-30 minutes until a toothpick comes out clean.
- Allow cake to cool completely in the pan.
- Meanwhile, beat cream cheese, butter, powdered sugar, and vanilla until creamy.
- Spread cream cheese frosting evenly over cooled cake.
- Sprinkle chopped walnuts on top and refrigerate for at least 1 hour before slicing and serving.
Notes
Ensure carrots are finely grated for even texture. Chill the cake to set the frosting firmly. Garnish with extra walnuts for presentation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Bake and assemble
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 320 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg