Carrot Cake with Cream Cheese Frosting
Adapted from Sandy Chapman.
Servings 12
Calories 356kcal
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
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.
Notes
Equipment
stand mixer with paddle attachment
2 (9-inch) round cake pans OR 1 (9×13) rectangular pan, greased and floured Recipe Notes Prep Time includes making the frosting and assembling the cake. I often make the cake the evening before I need it, then frost it the next day.
2 (9-inch) round cake pans OR 1 (9×13) rectangular pan, greased and floured Recipe Notes Prep Time includes making the frosting and assembling the cake. I often make the cake the evening before I need it, then frost it the next day.
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