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Carrot Cake with Buttercream Frosting

Moist Carrot Cake with Buttercream Frosting for Every Occasion

This Moist Carrot Cake with Buttercream Frosting is a delightful dessert perfect for any occasion, combining fresh carrots, warming spices, and creamy frosting.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1 cup White Granulated Sugar Adjust based on desired sweetness.
  • ½ cup Brown Sugar Can replace with more white sugar.
  • 1 teaspoon Baking Soda Essential for leavening.
  • 1 teaspoon Baking Powder Ensure it is fresh for best results.
  • ½ teaspoon Salt Essential for balancing sweetness.
  • 1 teaspoon Cinnamon Can substitute with pumpkin pie spice.
  • ¼ teaspoon Nutmeg Allspice can be used if not available.
  • ½ cup Vegetable Oil Coconut oil can be used for flavor change.
  • 4 large Eggs No direct substitutes; can use flax eggs for vegan option.
  • 2 teaspoons Vanilla Extract Almond extract is a delightful twist.
  • ½ cup Milk Replace with almond milk for dairy-free version.
  • 2 cups Shredded Carrots Freshly grated is best.
For the Frosting
  • ½ cup Unsalted Butter Must be at room temperature.
  • 8 ounces Cream Cheese Should be at room temperature.
  • 4 cups Powdered Sugar Essential for frosting structure.
  • 1 cup Chopped Pecans Optional topping; can substitute with walnuts.

Equipment

  • Oven
  • Mixing Bowl
  • Cake Pans
  • Whisk
  • Spatula
  • Electric Mixer

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare two 8-inch round cake pans by greasing them and lining with parchment paper.
  2. In a large mixing bowl, whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate bowl, beat together eggs, white sugar, and brown sugar until smooth. Add oil, milk, and vanilla extract, blending well. Fold in grated carrots.
  4. Gradually combine the dry ingredients with the wet mixture, mixing on low speed until just combined.
  5. Divide the batter into the prepared pans and smooth the tops. Bake for about 30 minutes.
  6. After baking, cool the cakes for 10 minutes in the pans, then invert onto wire racks to cool completely.
Frosting
  1. In a mixing bowl, combine softened butter and cream cheese, beating until smooth. Gradually sift in powdered sugar until thick and spreadable.
  2. Once the cakes are cooled, level them if necessary. Frost the top of one cake layer, place the second layer on top, and frost the top and sides.
  3. Optionally, sprinkle chopped pecans on the frosting.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 120IUVitamin C: 2mgCalcium: 3mgIron: 3mg

Notes

Use freshly grated carrots for the best texture and flavor. Mix ingredients carefully and cool cakes before frosting to maintain the integrity of the buttercream.

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