Carrot Cake
A moist, spiced cake loaded with shredded carrots and topped with creamy frosting. Mix-and-match sweeteners, mix-ins, and frostings to create your perfect variation.
Ingredients
Method
Preheat oven to 350°F. Grease and line a 9x13 baking pan with parchment paper.
Whisk together flour, baking powder, cinnamon, and salt in a medium bowl.
Shred carrots (and any vegetable swap-in) and set aside.
In a large bowl, whisk sugar and oil until combined. Add eggs and vanilla, whisking until smooth.
Fold dry mixture into wet mixture until just combined. Fold in shredded carrots and chopped nuts.
Pour batter into prepared pan and spread evenly. Bake 30–35 minutes, until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Beat softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar, beating until smooth.
Once cake is completely cool, spread frosting evenly over the top. Chill 15 minutes before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan. Adding the missing ingredients to a grocery list is coming soon.
Plan this in GreenplateAi →