To Die For Carrot Cake Recipe
When I am in the mood for an outstanding dessert I always go for my to die for carrot cake.
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Servings: 12 servings
Calories: 447kcal
Ingredients
For the Cake
- 2½ cups Flour
- 1¼ tsp Baking Powder
- 1 tsp Baking Soda
- 1¼ tsp Cinnamon ground
- ½ tsp Black Pepper ground
- 1 tbsp Cardamom ground
- ¼ tsp Cloves ground
- ½ tsp Salt
- 1 lb Carrots grated
- 1½ cups Sugar
- ½ cup Brown Sugar
- 4 Eggs
- 1½ cups Vegetable Oil
For the Frosting
- 8 oz Cream Cheese
- 5 tbsp Butter
- 1 tbsp Sour Cream
- ½ tsp Vanilla
- 1¼ cups Powdered Sugar
Instructions
For the Cake
- Preheat oven to 350ºF (175°C).
- Butter two 9 inch cake pans and line with parchment paper.
- Add both sugars to the eggs in a food processor. Process until well mixed. With the processor running, add oil through top opening.
- Scrape into a bowl. Add carrots. Add dry ingredients until well mixed. Add batter evenly to both pans.
- Bake for 40-50 minutes until a toothpick inserted in the middle comes out clean.
- Allow to cool for ten minutes on a cake rack before turning the cakes out.
- Allow the cakes to cool completely before adding the frosting.
For the Frosting
- In a standing mixer, cream the butter and cream cheese.
- Add sour cream, and vanilla extract.
- Add the powdered sugar a quarter cup at a time.
- Scrape down sides making sure all ingredients are mixed together.
Putting the Cake Together
- Place one sponge on a plate and cover with ⅓ of your frosting.
- Place the other sponge on top and use the remaining frosting to cover the sides and top.
Video
Nutrition
Calories: 447kcal | Carbohydrates: 72g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 88mg | Sodium: 342mg | Potassium: 255mg | Fiber: 2g | Sugar: 49g | Vitamin A: 6800IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 2mg