Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- Chopped nuts for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another large bowl, beat together granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, then vanilla extract.
- Gradually add dry ingredients to wet mixture, mixing until just combined. Fold in grated carrots.
- Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool completely before removing from pan.
- In a mixing bowl, beat softened cream cheese with powdered sugar until smooth. In a separate bowl, whip heavy cream until stiff peaks form.
- Fold whipped cream into cream cheese mixture to create a fluffy topping.
- Spread the creamy topping evenly over cooled cake. Garnish with chopped nuts and additional grated carrots if desired.
Notes
- You can prepare the cake a day ahead and keep it refrigerated before adding the topping.
- For extra flavor, add a pinch of ginger or allspice to the cake batter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Baking, Layering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 30g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg