Carrot Cake with Cream Cheese Frosting

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 150 min · vegetarian

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Ingredients

• 1/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup dark brown sugar
• 1/4 cup vegetable oil
• 1 large eggs
• 1 lb (about 3 cups grated) carrots
• 1/4 cup pecans
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 1/4 tbsp, divided vanilla extract
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 1/2 oz, softened cream cheese
• 3/4 tbsp, softened unsalted butter
• 1/4 cup powdered sugar

Method (tap to check — screen stays awake)

1. Heat the oven to 350F. Toast the pecans on a sheet pan 8-10 minutes until fragrant, then cool and chop. Grease a 9x13 pan.
2. Whisk the flour, baking powder, baking soda, 1 tsp kosher salt, and our warm bakery spice — the cinnamon, ginger, cardamom, and nutmeg — in a bowl.
3. In a second bowl, whisk the oil, granulated sugar, brown sugar, eggs, and 2 tsp of the vanilla until smooth and glossy.
4. Stir the dry mix into the wet just until no flour streaks remain, then fold in the grated carrots and toasted pecans.
5. Scrape into the pan and bake 38-42 minutes until the center springs back and a tester comes out clean. Cool in the pan a full 60 minutes — frosting a warm cake is how frosting becomes soup.
6. Beat the cream cheese and butter until fluffy, then beat in the powdered sugar and remaining 1 tsp vanilla with a pinch of salt. Swoop it thickly over the cooled cake and cut into 16 squares.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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