Description
This Easy and Moist Carrot Cake is made with real shredded carrots and frosted with cream cheese frosting. This cake is super easy and delicious. Perfect for Easter!
Ingredients
Scale
- 3 c. flour
- 2 c. sugar
- 2 ½ tsp. Baking powder
- ½ tsp. Baking soda
- 1 tsp. Ground cinnamon
- ¼ tsp. Ground nutmeg
- ½ tsp. Salt
- 3 large eggs
- 1 ½ c. veggie oil
- 1 tbsp. Vanilla extract
- 1 medium ripe banana
- 2 ½ carrots, finely grated
- FROSTING
- 16 oz. cream cheese, softened
- 1 c. unsalted butter, softened
- 4 c. powdered sugar
- 2 tsp. Vanilla extract
Instructions
- Preheat oven to 350 Degrees. Grease and line 3 9-inch round cake pans with parchment.
- In a large bowl, whisk together, flour, baking powder, baking soda, salt, cinnamon, nutmeg. Set aside.
- In a separate large mixing bowl, add eggs, sugar, and veggie oil. Mix together until well mixed. Add the vanilla extract and ripe banana. Slowly mix in the dry ingredients. Fold in the the grated carrots. Separate the batter equally into the three round cake pans. Smooth the tops and bake for 20-25 minutes or until toothpick is inserted and comes out clean. Allow to cool for 10 minutes and turn to a cooling rack and allow to cool completely.
- To make the frosting, blend the cream cheese and butter until well mixed. Begin to add the powdered sugar and add the vanilla extract until well mixed.
- Begin to frost the cakes as desired. Place frosting in between the cakes and frost the outside of the cake.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert