
How To Make Ultimate Carrot Cake
Bake a perfectly flavorful and filling carrot cake for dessert tonight! It’s filled with a delicious cream cheese frosting for extra sweetness.
Serves:
Ingredients
For Ultimate Carrot Cake:
- 3large eggs
- ¾cupbuttermilk
- ¾cupvegetable oil
- 1½cupssugar
- 2tspvanilla extract
- 2tspground cinnamon
- ¼tspsalt
- 2cupsflour
- 2tspbaking soda
- 3cupscarrotsshredded
- 8ozcrushed pineapple with juiceundrained
For Cream Cheese Frosting:
- 16ozcream cheese2 packages, softened
- ½cupunsalted buttersoftened
- 2cupspowdered sugar
- 2tspvanilla extract
Instructions
Ultimate Carrot Cake:
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Preheat the oven to 350 degrees F.
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Spray two 8-inch cake pans with baking spray.
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Sift the flour, baking soda, salt and cinnamon into a bowl, then set aside.
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In a large bowl, mix the eggs, buttermilk, oil, sugar, carrots, pineapple and vanilla.
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Whisk in the flour mixture until incorporated.
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Pour the batter it into the two cake pans, then bake for 30 to 35 minutes until a toothpick comes out clean.
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Let the cake cool completely.
Cream Cheese Frosting:
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Add the cream cheese and butter to the stand mixer.
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Beat at medium speed for 30 seconds until fluffy.
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Add in the vanilla and powdered sugar, then beat for 1 to 2 minutes until fluffy.
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Start with a cake layer, then add a thin layer of frosting to the bottom.
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Pipe â…“ of the frosting to the perimeter of layer.
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Add the next layer of the cake and frost with the remaining frosting.
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Serve, and enjoy!
Nutrition
- Calories:Â 622.29kcal
- Fat:Â 36.24g
- Saturated Fat:Â 13.58g
- Trans Fat:Â 0.42g
- Monounsaturated Fat:Â 15.85g
- Polyunsaturated Fat:Â 3.60g
- Carbohydrates:Â 69.14g
- Fiber:Â 1.91g
- Sugar:Â 50.06g
- Protein:Â 6.95g
- Cholesterol:Â 109.03mg
- Sodium:Â 466.53mg
- Calcium:Â 84.70mg
- Potassium:Â 240.15mg
- Iron:Â 0.82mg
- Vitamin A: 480.49µg
- Vitamin C:Â 11.00mg
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