Moist Carrot Cake with Cream Cheese Lemon Frosting
Dive into the world of irresistible carrot cake! This recipe combines a moist cake with a delicate citrus note and a creamy cream cheese frosting for a truly delightful treat. Perfect for coffee breaks or as a sweet surprise anytime.
Preparation
20 min.
Cook / Bake
35 min.
Servings
12
Calories
395 kcal
Ingredients
for 12 servingsAmounts are automatically adjusted.
- 250 gAll-purpose flour
- 200 gGranulated sugar
- 150 mlVegetable oil
- 3 largeEggs
- 250 gCarrots(grated)
- 1 tspBaking powder
- 0.5 tspBaking soda
- 1 tspCinnamon
- 0.5 tspNutmeg
- 1 pinchSalt(to taste)
- gWalnuts(chopped (optional))
For the Frosting
- 200 gCream cheese
- 100 gPowdered sugar
- 50 gUnsalted butter(softened, room temperature (for frosting))Milch
For the Frosting
- 1 tbspLemon juice
- 0.5 tspVanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round baking pan or line with parchment paper. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. If using, add the chopped walnuts to the dry ingredients.
In a separate bowl, combine the granulated sugar, vegetable oil, and eggs. Beat until well combined and slightly lightened. Stir in the grated carrots until evenly distributed.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix the batter.
Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
While the cake cools, prepare the cream cheese lemon frosting. In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
Gradually add the powdered sugar, lemon juice, and vanilla extract. Beat until the frosting is light and fluffy. If the frosting is too thick, add a tiny bit more lemon juice; if it's too thin, add a little more powdered sugar.
Once the cake is completely cool, spread the cream cheese lemon frosting evenly over the top and sides of the cake. You can decorate with additional chopped walnuts or a sprinkle of cinnamon, if desired. Slice and serve!
💡 Tipp
Nutrition per serving
Calories
395 kcal
Protein
5 g
Carbohydrates
48 g
Fat
21 g
Fiber
2 g
Recipe on TomTaste: https://tomtaste.com/recipe/moist-carrot-cake-with-cream-cheese-lemon-frosting
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