Moist Carrot Cake with Cream Cheese Frosting by @millsandbuns

1h
Medium

8 servings

🍯

100 g

Brown Sugar

🍬

50 g

Caster Sugar

🧈

90 g

Butter

🥚

2 large eggs

Eggs

🌿

2.5 ml

Vanilla Extract

🥛

30 ml

Buttermilk

🌾

150 g

Flour

🧂

4.6 g

Baking Soda

🌰

1.3 g

Cinnamon Powder

🧂

1.5 g

Salt

🥕

150 g

Carrots

🥜

100 g

Pecans

🍥

230 g

Cream Cheese Frosting

Preparation Steps

  1. Step 1/13

    Preheat the oven to 180°C / 350°F and grease or line the 7-inch round cake pan.

    🍰7-inch round cake pan

  2. Step 2/13

    Shred 2 whole red carrots using the box grater.

    red carrots
    🧀box grater
    🥣mixing bowl

  3. Step 3/13

    Whisk 100 g brown sugar, 50 g caster sugar, and 90 g melted butter until pale and smooth.

    brown sugar
    caster sugar
    butter
    🥣mixing bowl
    🥄whisk

  4. Step 4/13

    Stir 2 eggs into the sugar-butter mixture until incorporated.

    egg
    🥣mixing bowl
    🥄whisk

  5. Step 5/13

    Stir in 30 ml buttermilk and 1/2 teaspoon vanilla extract until the batter is smooth.

    buttermilk
    vanilla extract
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  6. Step 6/13

    Add 150 g all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.

    all-purpose flour
    baking soda
    ground cinnamon
    salt
    🥣mixing bowl
    🥄measuring spoons

  7. Step 7/13

    Fold the dry ingredients into the wet mixture just until roughly combined; do not overmix.

    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/13

    Fold the shredded red carrots and 100 g chopped pecans through the batter until evenly distributed.

    red carrots
    pecans
    🥣mixing bowl
    🥄rubber spatula

  9. Step 9/13

    Transfer the batter to the prepared 7-inch round cake pan and level the surface.

    🍰7-inch round cake pan
    🥄rubber spatula

  10. Step 10/13

    Bake the cake at 180°C / 350°F for 35 to 40 minutes.

    🍰7-inch round cake pan

  11. Step 11/13

    Insert a skewer into the center of the cake; remove the cake when the skewer comes out clean.

    📍skewer
    🍰7-inch round cake pan

  12. Step 12/13

    Cool the cake completely on a wire rack before frosting.

    🧊wire rack
    🍰7-inch round cake pan

  13. Step 13/13

    Spread 225 g cream cheese frosting generously over the cooled cake.

    cream cheese frosting
    🔪offset spatula

Composition

Ingredients

Types

Sweeteners, Dairy, Fats, Eggs, Flavorings, Leavening agents, Seasonings, Nuts

Ingredients

Brown sugar, Caster sugar, Butter, Eggs, Vanilla extract, Buttermilk, Flour, Baking soda, Cinnamon powder, Salt, Carrots, Pecans, Cream cheese frosting

Allergens

Milk, Eggs, Tree nuts

Dietetics

Dietary regimen

Vegetarian

Calories

550 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 58g, Fat: 33g, Fiber: 3g, Sugars: 43g

Nutritional Information

Minerals

Calcium: 95mg, Iron: 1.8mg, Potassium: 240mg, Sodium: 320mg

Vitamins

Vitamin A: 550mcg, Vitamin E: 1.5mg, Vitamin B12: 0.3mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, box grater, measuring spoons, 7-inch round cake pan, skewer, wire rack, offset spatula

Appliances

oven

Type

Type

Type Of Dish

Dessert, Cake, Baked good

Occasions

Easter, Spring, Celebration, Weekend baking

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Moist, Tender, Soft, Creamy, Crunchy

Flavors

Sweet, Caramel-like, Cinnamon, Vanilla, Nutty, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Keep in an airtight cake container,Only if unfrosted), fridge : 5 days (Store in an airtight container,Keep frosted cake refrigerated because of the cream cheese frosting), freezer : 90 days (Wrap individual unfrosted slices tightly,Use freezer-safe airtight packaging,Thaw in the fridge before frosting or serving)