Carrot Cake with Cream Cheese Icing by @themodernnonna

≈ 55 min

8 servings

🥚

100 g

Eggs

🍬

100 g

Granulated sugar

🍦

7.5 ml

Vanilla extract

🥑

120 ml

Avocado oil

🥛

120 ml

Milk

🥕

200 g

Carrots

🌾

170 g

All-purpose flour

🫙

10 g

Baking powder

🪵

5 g

Ground cinnamon

🫙

0.25 g

Ground nutmeg

🌰

60 g

Walnuts

🧀

110 g

Cream cheese

🧈

57 g

Butter

🍬

120 g

Powdered sugar

  1. Preheat

    Preheat the oven to 350°F (175°C). Grease and line one 8-inch round cake pan.

  2. Peel
    • large carrots

    Peel and finely grate 2 large carrots. Set the grated carrots aside.

  3. Whisk
    • large eggs
    • granulated sugar
    • pure vanilla extract

    Whisk 2 large eggs with 1/2 cup granulated sugar until smooth. Whisk in 1 teaspoon pure vanilla extract.

  4. Whisk
    • avocado oil
    • milk
    • Eggs

    Whisk 1/2 cup avocado oil into the egg mixture. Whisk in 1/2 cup milk until combined.

  5. Stir
    • large carrots
    • walnuts
    • Eggs

    Stir the grated carrots into the wet mixture. Fold in 1/2 cup crushed walnuts, if using.

  6. Whisk
    • all-purpose flour
    • ground cinnamon
    • Granulated sugar

    Whisk 1 1/3 cups all-purpose flour with 2 1/2 teaspoons baking powder, 2 teaspoons ground cinnamon, and 1/8 teaspoon ground nutmeg. Add the dry mixture to the wet mixture.

  7. Fold
    • All-purpose flour

    Fold the batter just until no dry flour remains. Pour the batter into the prepared cake pan.

  8. Bake

    Bake the cake at 350°F (175°C) for about 35 minutes. Check that a tester inserted in the center comes out clean.

  9. Cool

    Cool the cake in the pan for 10 minutes. Transfer it to a wire rack and cool completely.

  10. Beat
    • cream cheese
    • butter
    • pure vanilla extract

    Beat 1/2 cup softened cream cheese with 1/4 cup softened butter until smooth. Beat in 1/2 teaspoon pure vanilla extract.

  11. Add
    • powdered sugar
    • Cream cheese

    Add 1 cup powdered sugar to the cream cheese mixture. Beat until the icing is smooth and spreadable.

  12. Spread
    • Cream cheese

    Spread the cream cheese icing over the completely cooled cake. Slice the cake into 8 portions and serve.

Carrot Cake with Cream Cheese Icing by @themodernnonna

≈ 55 min

8 servings

🥚

100 g

Eggs

🍬

100 g

Granulated sugar

🍦

7.5 ml

Vanilla extract

🥑

120 ml

Avocado oil

🥛

120 ml

Milk

🥕

200 g

Carrots

🌾

170 g

All-purpose flour

🫙

10 g

Baking powder

🪵

5 g

Ground cinnamon

🫙

0.25 g

Ground nutmeg

🌰

60 g

Walnuts

🧀

110 g

Cream cheese

🧈

57 g

Butter

🍬

120 g

Powdered sugar

Preparation Steps

  1. Step 1/12

    Preheat the oven to 350°F (175°C). Grease and line one 8-inch round cake pan.

    🍰8-inch round cake pan

  2. Step 2/12

    Peel and finely grate 2 large carrots. Set the grated carrots aside.

    🥕large carrots
    🧀box grater
    🥣mixing bowl

  3. Step 3/12

    Whisk 2 large eggs with 1/2 cup granulated sugar until smooth. Whisk in 1 teaspoon pure vanilla extract.

    🥚large eggs
    🍬granulated sugar
    🍦pure vanilla extract
    🥣mixing bowl
    🥄whisk
    🥄measuring cups
    🥄measuring spoons

  4. Step 4/12

    Whisk 1/2 cup avocado oil into the egg mixture. Whisk in 1/2 cup milk until combined.

    🥑avocado oil
    🥛milk
    🥣mixing bowl
    🥄whisk
    🥄measuring cups

  5. Step 5/12

    Stir the grated carrots into the wet mixture. Fold in 1/2 cup crushed walnuts, if using.

    🥕large carrots
    🌰walnuts
    🥣mixing bowl
    🥄rubber spatula
    🥄measuring cups

  6. Step 6/12

    Whisk 1 1/3 cups all-purpose flour with 2 1/2 teaspoons baking powder, 2 teaspoons ground cinnamon, and 1/8 teaspoon ground nutmeg. Add the dry mixture to the wet mixture.

    🌾all-purpose flour
    🫙baking powder
    🪵ground cinnamon
    🫙ground nutmeg
    🥣mixing bowl
    🥄whisk
    🥄measuring cups
    🥄measuring spoons

  7. Step 7/12

    Fold the batter just until no dry flour remains. Pour the batter into the prepared cake pan.

    🥣mixing bowl
    🥄rubber spatula
    🍰8-inch round cake pan

  8. Step 8/12

    Bake the cake at 350°F (175°C) for about 35 minutes. Check that a tester inserted in the center comes out clean.

    🍰8-inch round cake pan

  9. Step 9/12

    Cool the cake in the pan for 10 minutes. Transfer it to a wire rack and cool completely.

    🍰8-inch round cake pan
    ✨wire rack

  10. Step 10/12

    Beat 1/2 cup softened cream cheese with 1/4 cup softened butter until smooth. Beat in 1/2 teaspoon pure vanilla extract.

    🧀cream cheese
    🧈butter
    🍦pure vanilla extract
    🥣mixing bowl
    🥄measuring cups
    🥄measuring spoons

  11. Step 11/12

    Add 1 cup powdered sugar to the cream cheese mixture. Beat until the icing is smooth and spreadable.

    🍬powdered sugar
    🥣mixing bowl
    🥄measuring cups

  12. Step 12/12

    Spread the cream cheese icing over the completely cooled cake. Slice the cake into 8 portions and serve.

    🥄offset spatula

Composition

Ingredients

Types

Sweeteners, Oils, Dairy, Grains, Baking, Spices, Nuts, Fats

Ingredients

Eggs, Granulated sugar, Vanilla extract, Avocado oil, Milk, Carrots, All-purpose flour, Baking powder, Ground cinnamon, Ground nutmeg, Walnuts, Cream cheese, Butter, Powdered sugar

Notes

Eggs (large), Vanilla extract (pure, or vanilla bean paste, for icing), Avocado oil (or any neutral oil), Carrots (large, grated), Baking powder (make sure it's not expired), Ground nutmeg (optional), Walnuts (crushed, optional), Cream cheese (softened to room temp), Butter (softened to room temp)

Allergens

Milk, Gluten, Wheat, Tree nuts

Dietetics

Dietary regimen

Vegetarian

Calories

390 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 47g, Dietary fiber: 2g, Total sugars: 34g, Fat: 21g, Saturated fat: 7g

Nutritional Information

Minerals

Calcium: 125mg, Iron: 1.5mg, Potassium: 170mg, Sodium: 145mg

Vitamins

Vitamin A: 540µg RAE, Vitamin D: 0.6µg, Vitamin E: 1.5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

35 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

mixing bowl, whisk, box grater, measuring cups, measuring spoons, rubber spatula, 8-inch round cake pan, wire rack, offset spatula

Appliances

Oven, Mixer

Type

Type

Type Of Dish

Dessert

Occasions

Birthday, Celebration, Afternoon tea, Easter, Holiday

Origin

Source

Platform

instagram

Original Creator

@themodernnonna

Origin

Cuisine

Canadian

Geographic

Canada, New Brunswick

Various

Aspect

Texture

Moist, Tender, Soft, Creamy, Crunchy

Flavors

Sweet, Spiced, Earthy, Tangy, Nutty, Vanilla

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cream cheese icing out longer than 2 hours), fridge : 4 days (Store in an airtight container,Keep the frosted cake refrigerated), freezer : 90 days (Wrap individual unfrosted or frosted slices tightly,Thaw overnight in the refrigerator)