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Carrot Cake with Cream Cheese Frosting - Andrea Meyers
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Carrot Cake with Cream Cheese Frosting

Adapted from Sandy Chapman.
Course Dessert
Cuisine American
Diet Vegetarian
Keyword cake, carrots, cream cheese, nuts, walnuts
Prep Time 1 hour
Cook Time 1 hour 5 minutes
Total Time 2 hours 5 minutes
Servings 12
Calories 356kcal
Author Andrea Meyers

Equipment

  • stand mixer with paddle attachment
  • 2 (9-inch) round cake pans OR 1 (9×13) rectangular pan, greased and floured

Ingredients

  • 2¼ cups unbleached all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 2 cups granulated sugar
  • 1½ cups sunflower oil
  • 4 large eggs
  • 3 cups coarsely grated carrots
  • 1½ cups walnuts chopped
  • Cream Cheese Frosting
  • more chopped walnuts for decorating the cake
US Customary - Metric

Instructions

  • Preheat oven to 300° F.
  • Sift together flour, salt, soda, and cinnamon. Set aside. In the stand mixer bowl, mix the sugar, oil, and eggs for 2 minutes, scraping sides of bowl often.
  • Gradually add the flour mixture and beat at low speed for 1 minute. Stir in carrots and nuts until well mixed. Pour batter into prepared pans and bake for 55-65 minutes.
  • Remove from oven and allow cake to cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. When cake has cooled, spread cream cheese frosting between layers, along sides, and on top. Sprinkle chopped walnuts on top or press them into the sides of the cake. Store cake in the refrigerator.

Nutrition

Calories: 356kcal | Carbohydrates: 54g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 592mg | Potassium: 110mg | Fiber: 2g | Sugar: 34g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg