Carrot Cake

Carrot cake is a cozy classic that's perfect for any occasion. Moist and flavorful, it's packed with shredded carrots and warm spices like cinnamon and nutmeg. A creamy frosting adds the perfect finishing touch, making this cake a delightful treat for satisfying your sweet tooth or sharing with loved ones.

5 from 1 vote

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 20

Cook Time: 1

Cooling Time: 2

Total Time: 3 20

Servings: servings

Calories: 214kcal

Author: Michelle

Ingredients

For the Cake:

1 cup wheat germ
2/3 cup flour
1 cup granulated sugar
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg fresh ground
1/2 teaspoon cloves fresh ground
1 teaspoon allspice
1/2 teaspoon salt
1 cup raisins
25 baby carrots grated
3 eggs
2/3 cup vegetable oil

For the Frosting:

8 ounces cream cheese cold
5 tablespoons unsalted butter room temperature
2 1/2 cups powdered sugar
2 teaspoons vanilla

Instructions

For the Cake:

Preheat oven to 350 degrees. Grease 13×9 pan.
Add raisins to small saucepan and cover with water. Cook on low heat for 10 minutes while putting together the other ingredients.
1 cup raisins
Use food processors’ grating blade to grate the baby carrots. This will make about 3 c oupsf shredded carrots.
Mix together dry ingredients for cake. Add oil and eggs to a well in the center of dry ingredients. Stirring as little as possible, mix to combine. Add carrots and drained raisins and mix again. There will be just enough batter to hold together the carrots and raisins.
1 cup wheat germ, 2/3 cup flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, 1 teaspoon allspice, 1/2 teaspoon salt, 25 baby carrots, 3 eggs, 2/3 cup vegetable oil
Pour the batter into the pan and bake at 350 for 35 or so minutes (until cake tester comes out clean).
Let the cake cool thoroughly before frosting or the frosting will melt on the cake.

For the Frosting:

For the frosting, use a food processor for best results. Keep the cream cheese cold and the butter at room temperature.
Put all frosting ingredients into food processor and blend for about 10 seconds (pulsing) until creamy. Be careful not to overmix or it will break down. Use a spatula to combine the remaining bits of sugar and other frosting ingredients.
8 ounces cream cheese, 5 tablespoons unsalted butter, 2 1/2 cups powdered sugar, 2 teaspoons vanilla
Frost the cake and enjoy!

Equipment

Food Processor

Spatula Set

Amish Broom Cake Tester

Notes

You can use Neufchatel to lower fat instead of cream cheese. It works just fine for this recipe.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.