How To Make Mrs. Clinton’s Carrot Cake Recipe
Deliciously moist and flavorful carrot cake with a luscious cream cheese frosting.
Serves:
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
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Preheat the oven to 350°F. Grease a 9-inch round cake pan or line with parchment paper.
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In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt.
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In a separate mixing bowl, beat sugar, oil, eggs, and vanilla extract until well combined.
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Gradually stir in the dry ingredients and mix until just combined.
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Fold in the grated carrots and chopped walnuts.
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Pour the batter into the prepared pan and bake for 35-40 minutes or until an inserted toothpick comes out clean.
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Let the cake cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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To make the frosting, beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla extract, and beat until smooth.
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Spread the frosting over the cooled cake and serve.
Nutrition
- Calories : 835kcal
- Total Fat : 53g
- Saturated Fat : 10g
- Cholesterol : 141mg
- Sodium : 547mg
- Total Carbohydrates : 81g
- Dietary Fiber : 2g
- Sugar : 65g
- Protein : 9g
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