Print Recipe Close Window

Carrot Cake With Cream Cheese Frosting

A traditional favorite everyone enjoys.

Carrot Cake With Cream Cheese Frosting Photo
Per serving Calories 329 (21% from fat); Fat 7.8g (sat 2g, mono 2.2g, poly 3.1g); Protein 4.5g; Carb 61.1g; Fiber 1.2g; Cholesterol 19mg; Iron 1.4mg; Sodium 169mg; Calcium 74mg
Yield: Serves 16

Ingredients

Cream Cheese Frosting

Instructions

  1. Preheat oven to 375 degrees F
  2. Coat two 8-inch round cake pans with cooking spray, and dust pans with 1 tablespoon flour
  3. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife
  4. Combine 2 1/4 cups flour, baking powder, cinnamon, salt, baking soda and nutmeg in a medium bowl
  5. Combine granulated sugar and next 7 ingredients (granulated sugar through egg) in a large bowl; beat well at medium speed of a mixer
  6. Add to flour mixture, stirring just until moist
  7. Stir in carrot
  8. Pour cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles
  9. Bake for 30 minutes or until a wooden pick inserted in center comes out clean
  10. Cool in pans 10 minutes on wire racks; remove from pans
  11. Cool completely on wire racks
  12. Place 1 cake layer on a plate; spread with 2/3 cup Cream Cheese Frosting, and top with other cake layer. Spread remaining frosting over top and sides of cake.
  13. Sprinkle walnuts over top of cake
  14. Store cake loosely covered in refrigerator

Cream Cheese Frosting
(Yields 1 2/3 cups)

  1. Beat cream cheese and vanilla extract in a large bowl at medium speed of a mixer until smooth
  2. Gradually add sugar; beat at low speed until smooth (do not over-beat)
  3. Cover and chill