How To Make Debra’s Carrot Cake Recipe
A moist and delicious carrot cake infused with cinnamon and nutmeg, topped with a creamy cream cheese frosting.
Serves:
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
- Cream Cheese Frosting:
- 1/2 cup (1 stick) unsalted butter
- 8 oz cream cheese, room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
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Preheat oven to 350°F. Grease an 8-inch square cake pan.
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In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
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In a large bowl, beat eggs and sugar together until light and fluffy.
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Add oil and applesauce to the egg mixture and mix until well combined.
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Add dry ingredients to egg mixture and mix until just combined.
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Fold in grated carrots and chopped walnuts (if using).
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Pour batter into prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
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Remove cake from oven and let it cool completely.
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To make frosting: Beat butter and cream cheese together until smooth and creamy. Add powdered sugar and vanilla extract. Beat until well combined.
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Spread frosting over cooled cake and serve.
Nutrition
- Calories : 687kcal
- Total Fat : 41g
- Saturated Fat : 16g
- Cholesterol : 179mg
- Sodium : 455mg
- Total Carbohydrates : 75g
- Dietary Fiber : 3g
- Sugar : 53g
- Protein : 8g
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