Carrot Cake Recipe

5 from 3 votes

Just the right amount of spice, with a super moist and tight velvety crumb and the smoothest whipped mascarpone cheesecake frosting.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Keyword: carrot, cheesecake

Servings:

Calories: 234kcal

Equipment

8x8 cake pan

Ingredients

Carrot Cake

1 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1 tsp ground cinnamon
10 tbsp canola oil 1/2 cup + 2 tbsp
1/2 cup brown sugar
1/2 cup sugar
2 large eggs
1.5 cups carrots grated and peeled, about 2-3 medium carrots
1 tsp ginger fresh grated

Frosting

4 oz cream cheese room temp
4 oz marscapone room temp
1/4 cup sugar
1/4 cup heavy cream

Instructions

Preheat the oven to 350°F. Lightly butter and line a 8 inch square cake pan with parchment paper. In a bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger. Set aside.
Whisk the oil and sugars together in a bowl until well blended. Whisk in the eggs, one at a time until incorporated.
Stir in the flour mixture until just blended, then stir in the carrots and grated ginger.
Pour the batter into the prepared pans and bake for 25-30 minutes or until a tester in the middle of the cake comes out clean. Cool in the pan for 15 minutes, then turn out onto a cooling rack, peel off the parchment paper and cool completely.
Make the frosting by whip together all the frosting ingredients in a stand mixer until full and fluffy. Frost your cake and enjoy!

Notes

If you want to make this into a round cake, you can bake off two 6 inch rounds and stack them for a classic layered carrot cake or bake into a single a 8 or 9 inch round.

Nutrition