How to Make THE BEST Carrot Cake
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Foodie Crush · by Heidi Larsen★ 5.0 (18)

How to Make THE BEST Carrot Cake

NUTRITION · PER SERVING85M COOK
CAL 47%·PRO 21%
CARBS 97G41% OF CAL
5G FIBER21G OTHER71G TOTAL SUGAR
FAT 59G56% OF CAL
25G SAT35G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist carrot cake with warm spices topped with a browned butter cream cheese frosting. Rich and fluffy, with tender crumb from oil and buttermilk.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 16 tablespoons unsalted butter (, two sticks at room temperature, divided)
  • 1 pound full fat cream cheese (, at room temperature)
  • ¼ teaspoon kosher salt
  • 3 ½ cups powdered sugar
  • 4 tablespoons maple syrup (, the darker the better)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups light brown sugar
  • 1/2 cup granulated sugar
  • 4 eggs (, at room temperature)
  • 1 cup vegetable or canola oil
  • ¾ cup full fat buttermilk (, at room temperature)
  • 1 pound carrots (, peeled and either shredded in a food processor, or coarsely grated with a box grater (about 4 cups))
  • 2 ½ cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
PREP
60M
SODIUM
597MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.