Carrot Cake with Cinnamon Cream Cheese Frosting

May 30, 2013

207

I know I’m a little late with the Carrot Cake recipe, seeing that most people associate it with Easter. I did make it near Easter this year but it was for another special day. It was my Dad’s birthday! His birthday fell on the Saturday of the Easter weekend so I couldn’t post it before then. I wanted a simple, moist carrot cake recipe and I knew I wanted to add some cinnamon to the basic cream cheese frosting.

4 eggs, beaten
2 cups all-purpose flour
2 cups sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
3 cups finely shredded carrots, lightly packed
3/4 cups vegetabIe oil

For the Cake: Preheat oven to 350 F. Grease and flour two 9x1/2-inch round cake pans; set aside. In a large mixing bowl combine flour, sugar, baking powder, cinnamon, and baking soda. In another mixing bowl whisk eggs and then add carrots, and oil. Add egg mixture to flour mixture. With a spoon, stir until combined. Pour batter into the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool for about 10 minutes in pans; then remove from pans to cool more thoroughly. For the Frosting: In a stand mixer with the paddle attachment, cream together cream cheese, butter, vanilla and cinnamon. Slowly add icing sugar until you reach the desired consistency and sweetness you want. Spread icing on one cake and place the other cake on top. Use remaining icing to cover the entire cake. Enjoy!

Nutritions

Calories
364

Sodium
290mg
12% DV

Fat
16g
24% DV

Protein
5g
11% DV

Carbs
54g
18% DV

Fiber
1g
7% DV

Baked