Easy Carrot Cake Recipe with Cream Cheese Frosting
Packed with the perfect balance of sweet and spicy flavor with a moist texture and tender crumb, this Easy Carrot Cake recipe is comforting and refreshing. Topped with a tangy cream cheese frosting, it’s better than anything you’ll find in the grocery store!
Servings: 12 servings
Equipment
- 1 Saucepan
Ingredients
Date Paste:
- 1 cup Medjool dates pitted
- 1 cup water
- 1 teaspoon baking soda
Carrot Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/4 cups vegetable oil
- ¼ cup sour cream room temperature
- 2 teaspoons vanilla extract
- 4 large eggs room temperature
- 1 pound ~3 cups carrots, freshly grated*
- Optional: 1/2 cup walnuts or pecans chopped
Cream Cheese:
- 2 1/2 cups powdered sugar
- 16 ounces cream cheese room temperature
- 8 Tablespoons butter room temperature
- 1 teaspoon vanilla bean paste
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Instructions
For the Date Paste:
- In a medium saucepan, add the pitted dates and water. Bring the ingredients to a boil. Then, reduce the heat to medium, and continue to cook until most of the water evaporated. Add the baking soda, and remove the pan from the heat.1 cup Medjool dates, 1 cup water, 1 teaspoon baking soda
- While stirring, use the back of a spoon to smash the dates until a thick paste is formed.
- Place in the fridge to cool.
For the Carrot Cake:
- Preheat the oven to 350 degrees Fahrenheit. Line a 13x9 baking dish with parchment paper. Set aside.
- In a large bowl, sift the flour, cinnamon, nutmeg, cloves, ginger, salt, baking powder, and baking soda. Set aside.2 1/2 cups all-purpose flour, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ground cloves, 1/8 teaspoon ground ginger, 1/2 teaspoon salt, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda
- In the bowl of a stand mixer, beat the sugar, oil, date paste, sour cream, and vanilla together until smooth.1 cup granulated sugar, 1/2 cup brown sugar, 1 1/4 cups vegetable oil, ¼ cup sour cream, 2 teaspoons vanilla extract
- Add the eggs one at a time, scraping the sides of the bowl in between.4 large eggs
- With the mixer on the lowest speed, gradually add the flour mixture, mixing just until it is incorporated. Do not overmix!
- Using a spatula, gently fold in the carrots and nuts, if using.1 pound ~3 cups carrots, freshly grated*, Optional: 1/2 cup walnuts or pecans
- Pour the batter into the prepared baking dish. Bake 40-45 minutes or until a toothpick can be inserted into the center and comes out clean.
- Set aside to cool for 15-20 minutes before inverting the cake onto a wire rack to cool completely.
For the Cream Cheese Frosting:
- Sift the powdered sugar into a bowl.
- In a separate large mixing bowl, beat the cream cheese and butter until smooth.
- Add half the powdered sugar, and beat again. Add the remaining powdered sugar, beating until well incorporated.
- Add the vanilla bean paste, vanilla extract, and heavy cream, and beat for 1 minute or until light and fluffy.
- Spread the frosting evenly over the cooled cake, slice, and serve.
- Store in the fridge for up to 5 days.
Notes
*Do NOT use pre-shredded carrots!
Nutrition
Serving: 1serving | Calories: 762kcal | Carbohydrates: 87g | Protein: 9g | Fat: 44g | Saturated Fat: 14g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 102mg | Sodium: 512mg | Potassium: 348mg | Fiber: 3g | Sugar: 62g | Vitamin A: 6072IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 2mg
