Ingredients
Carrot cake
- 2 1/2 cups all-purpose flour 300 g, spooned and leveled
- 300 g finely grated carrots about 3 loosely packed cups
- 3/4 cup canola oil 160 g, plus a little for the pan
- 4 large eggs about 200 g without shells
- 1 cup granulated sugar 200 g
- 1/2 cup packed light brown sugar 100 g
- 2 teaspoons baking powder 8 g
- 1/2 teaspoon baking soda 2 g
- 2 teaspoons ground cinnamon 6 g
- 1/2 teaspoon fine salt 3 g
- 2 teaspoons vanilla extract 8 ml
Cream cheese frosting
- 8 oz block cream cheese 226 g, softened briefly for mixing; not spreadable tub style
- 1/4 cup unsalted butter 56 g, softened
- 1 1/2 cups powdered sugar 180 g, sifted if lumpy
- 1 teaspoon vanilla extract 4 ml
Equipment
- 9-by-13-inch baking pan 23 by 33 cm
- Grater
- Mixing bowls and whisk
- Hand mixer
- Spatula and cooling rack
Instructions
Bake, cool and frost
- Heat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking pan. Wash and peel the carrots, then grate finely; do not squeeze the shreds dry.
- Whisk flour, baking powder, baking soda, cinnamon and salt in one bowl. In another, whisk oil, eggs, both sugars and vanilla until combined.
- Fold the dry ingredients into the wet just until no dry flour remains, then fold in the carrots. Spread evenly in the prepared pan.
- Bake for about 35–45 minutes, until the center springs back lightly and a tester inserted near the center comes out without wet batter. Begin checking at 35 minutes. Set the pan on a rack and cool completely, about 2 hours, before frosting.
- For the frosting, beat cream cheese and butter together until smooth. Beat in the powdered sugar gradually, then the vanilla, just until smooth and spreadable. If too soft, chill briefly; do not keep beating a warm mixture.
- Spread the frosting over the completely cooled cake. Cover and refrigerate. Cut into 16 squares with a clean knife, and bring out only the portions you plan to serve.
Nutrition
Calories: 376kcalCarbohydrates: 47.4gProtein: 4.6gFat: 19.1gSaturated Fat: 5.8gCholesterol: 68mgSodium: 224mgPotassium: 128mgFiber: 1.2gSugar: 31.2gCalcium: 77mgIron: 1.3mg
Notes
Nutrition is estimated per one-sixteenth of the cake from USDA ingredient data, including all frosting and excluding pan grease. The recipe contains wheat, eggs and milk ingredients. Do not taste raw batter. Keep the frosted cake covered and refrigerated at 40°F (4°C) or below, use within 3–4 days and do not leave it out more than 2 hours, or 1 hour above 90°F (32°C).