Homemade Carrot Cake

Prep Time30

Cook Time45

Total Time1 15

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

Ingredients

For the Cake:

2 c all-purpose flour
2 teaspoon baking soda
2 teaspoon cinnamon
¾ teaspoon fine salt
½ teaspoon nutmeg
⅔ c pecans (or walnuts) finely chopped, divided
2 c carrots shredded
4 eggs
2 c granulated sugar
1 teaspoon vanilla extract
½ c extra virgin olive oil see note

For the Cream Cheese Frosting:

½ c unsalted butter room temperature
16 oz cream cheese room temperature
2 teaspoon vanilla extract
1 ¾ c powdered sugar

US Customary - Metric

Instructions

For the Cake:

To begin, you’ll preheat your oven to 350°(F)
In a bowl, combine the flour, baking soda, cinnamon, salt, and nutmeg. Give those a stir with a whisk to combine them. Set the bowl aside for now.
Finely chop your pecans and set them aside for now.
Shred your carrots and set them aside for a moment as well.
In your mixing bowl, beat together the eggs until frothy. Add in the sugar, vanilla, and oil. Beat these until smooth.
Fold the carrots and 1/2 cup of the chopped pecans into the cake batter. Pour the batter into a greased & floured bundt cake pan. (You could spray the pan liberally with “baking” spray that has flour already mixed in instead of greasing & flouring it by hand.)
Bake this for 35-45 minutes or until it tests done with a wooden pick.
Cool it on a rack in the pan for 10 minutes.
Turn the cake out onto a cooling rack and cool completely.

For the Frosting:

In a mixing bowl, beat the butter and cream cheese together on high speed until it is nice and fluffy.
Mix in the vanilla.
Add in the powdered sugar, mixing slowly at first, and then beating it on high until it is smooth.
Spread the frosting onto the cooled cake.
Sprinkle with the remaining chopped pecans.
Enjoy!

Notes

If you would like to cut the oil in the cake, instead of 1/2 cup of extra virgin olive oil, use 1/4 c of the oil, and 1/4 plain (unsweetened) apple sauce.

See This Recipe:

https://cosmopolitancornbread.com/carrot-cake/

Equipment Used

Nutrition