Carrot Cake

March 29, 2020

Warm spices and brown sugar add rich, caramelized flavors to this carrot cake.


  • 2 ¼ cups all-purpose flour 

  • 2 teaspoons baking powder

  • 1 ½ teaspoons ground cinnamon

  • ¼ teaspoon salt

  • 2 cups grated carrot

  • 1 cup granulated sugar

  • ½ cup packed brown sugar

  • 6 tablespoons butter, softened

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • ½ cup low-fat buttermilk



  • 8 ounces cream cheese, softened

  • 2 tablespoons butter, softened

  • 1/2 teaspoon vanilla extract

  • 1/8 teaspoon salt

  • 3 cups powdered sugar

  • 1/4 cup chopped pecans, toasted


Preheat oven to 350°.

Combine flour, baking powder, ground cinnamon, and salt in a medium bowl, stirring with a whisk. Add 2 cups grated carrot, tossing to combine.

Place granulated sugar, brown sugar, and butter in a large bowl. Beat with a mixer at medium speed until combined. Add eggs, 1 at a time, beating well after each addition. Stir in 1 teaspoon vanilla. 

Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Spread batter into a 13 x 9-inch metal baking pan coated with cooking spray. 

Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. 

Cool cake completely on a wire rack.

 To prepare frosting, place softened cream cheese and next 3 ingredients in a medium bowl. Beat with a mixer at medium speed until fluffy. Gradually add powdered sugar, beating at medium speed until combined (don't overbeat). Spread frosting evenly over top of cake.                                                              Sprinkle evenly with toasted pecans

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