Easy Carrot Cake with Cream Cheese Frosting
This Easy Carrot Cake with Cream Cheese Frosting is the perfect dessert for Easter.
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 50 minutes
Servings 15 slices
For the Cake:
- 4 large eggs
- 1 cup brown sugar
- 1/2 cup white sugar
- 2/3 cup melted butter slightly cooled
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 pound peeled carrots cut into rough chunks
- 1.5 cups pecans
For the Frosting:
- 1/4 cup butter softened
- 8 oz cream cheese softened
- 1/2 cup powdered sugar or more if you prefer a sweeter frosting
- 1 tablespoon lemon juice
- chopped pecans and frosting carrots
Prep: Preheat oven to 350F. Line a 9x13 inch baking pan with baking parchment.
Mix wet ingredients: Place eggs, both sugars, melted butter and vanilla extract in a large mixing bowl. Beat well with a hand mixer using the beater attachments (can also use a whisk but it will take longer; can also use a stand mixer but be careful not to overbeat).
Add dry ingredients: Sprinkle flour, baking soda, baking powder, cinnamon, ground ginger, ground nutmeg and salted evenly over the egg mixture. Beat on low until well mixed and smooth.
Add carrots and pecans: Place carrots and pecans in a food processor with the blade attachment and pulse until finely ground (do NOT turn into paste!). Stir into the cake batter until well combined.
Bake: Pour cake batter in prepared pan and bake for 35 minutes, or until a toothpick inserted comes out clean. Cool in the pan on a wire rack before frosting.
To make the frosting: Beat all frosting ingredients together until smooth and creamy. Spread on the cake. Decorate with chopped pecans and frosting carrots, if you like.
Calories: 424kcal | Carbohydrates: 43g | Protein: 5g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 302mg | Potassium: 238mg | Fiber: 2g | Sugar: 27g | Vitamin A: 5420IU | Vitamin C: 2.3mg | Calcium: 68mg | Iron: 1.5mg