Carrot Cake Recipe
Perfect for Easter, this Carrot Cake Recipe is covered with thick cream cheese frosting. Spicy, moist, soft, and delicious it'll be your new favorite cake!
Ingredients
- 2 cups milk
- 2 teaspoons white vinegar
- 1 1/2 cups granulated sugar
- 2 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- pinch salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 4 teaspoons vanilla extract
- 2/3 cup canola oil or vegetable oil/grapeseed oil
- 3 cups grated carrot
- 1 recipe cream cheese frosting
Instructions
- Preheat oven to 350°F (176°C). Line three 8 or 9-inch round cake pans with parchment paper then grease with cooking spray. Set aside.
- Measure out milk then stir in white vinegar. Set aside.
- In a separate large bowl, measure out and whisk together dry ingredients then create a well in the center. In the middle of the well, pour in the milk-white vinegar mixture, oil, and vanilla. Stir until just incorporated and then stir in grated carrots.
- Divide the batter evenly between cake pans. Smooth the tops then bake for 15-20 minutes or until set.
- Cool the cakes in their pans until just warm. Flip the cakes over onto cooling racks, remove the parchment paper and cool completely.
- While the cakes are cooling, make the cream cheese frosting.
- Use a serrated knife to level off the tops of the cakes (if desired). Stack carrot cakes with frosting in between. With remaining cream cheese frosting, cover the sides and top.
- Decorate with chopped nuts, shredded coconut or colored frosting carrots.
Nutrition
Calories: 290kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 3mgSodium: 164mgPotassium: 75mgFiber: 1gSugar: 23gVitamin A: 57IUVitamin C: 1mgCalcium: 63mgIron: 1mg
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