This single-layer Carrot Cake with Cream Cheese Frosting is a quick fix, which is nice for folks who don’t have time to fuss with building a layer cake, and it’s a classic recipe that belongs in every baker’s repertoire. Make it with farmer’s market carrots in the summertime, but its warm cinnamon notes are nice when cooler weather arrives. The carrot flowers are an optional garnish, but they’re simple and fun to make!

Carrot Cake with Cream Cheese Frosting | Go Bold With Butter

Carrot Cake with Cream Cheese Frosting

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: 8-10 servings

Carrot Cake with Cream Cheese Frosting

Ingredients

    For the Carrot Cake:
  • 3/4 cup (1 and 1/2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups shredded carrots
  • 1 cup chopped walnuts
  • For the Cream Cheese Frosting:
  • 4 ounces cream cheese, softened
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • For the Carrot Flowers:
  • 1/2 tablespoon lemon juice
  • 2 large fresh carrots, peeled and washed
  • 3-4 mint leaves

Directions

For the Carrot Cake:

Preheat oven to 350°F. Butter and flour an 8-inch round cake pan.

In bowl of stand mixer, add softened butter and sugar. Mix well until combined. Add vegetable oil and eggs; mix until well incorporated. Mix in vanilla extract.

In separate bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Gradually mix dry mixture into wet mixture until no lumps remain. Fold in shredded carrots and chopped walnuts with rubber spatula.

Pour mixture into prepared cake pan and bake for 35-40 minutes or until toothpick inserted in middle comes out clean. Let cake cool in the pan for 5 minutes before turning out onto wire cooling rack. Allow cake to cool completely.

For the Cream Cheese Frosting:

Combine cream cheese, butter, confectioners' sugar and vanilla extract in large mixing bowl. Whip together with an electric mixer until smooth and creamy. Spread frosting evenly over cake.

For the Carrot Flowers:

Fill bowl or saucepan with cold water and add lemon juice. Cut carrots lengthwise into paper-thin ribbons using vegetable peeler or large mandolin on its thinnest setting. Place carrot ribbons in water and let stand for 15 minutes. Some ribbons will begin to curl, this is normal. Remove ribbons from water and pat dry with paper towels. Roll carrot ribbons into spirals and arrange on top of cake. Arrange mint leaves around carrot spirals.

Store cake loosely covered with plastic wrap.

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