The Easiest Carrot Cake
Serves 1210 mins prep50 mins cook
Carrot cake is one of my favorite cakes, and I love that this one packs in a bunch of vegetables and nuts for nutrition. This one is easy to prepare, incredibly moist, and not too sweet. Everything comes together in one bowl and bakes up in a loaf tin, for easy snackable slices.
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What you need
Instructions
0 Preheat the oven to 350F. Spray a loaf pan with cooking spray and line with parchment paper. 1 In a large bowl, add the eggs, sugar, and vanilla. Whisk until combined. 2 Add the oil and milk and whisk again. Stir in the grated carrots using a silicone spatula. 3 Add the flour, baking powder, cinnamon, and nutmeg if using and stir until you have a thick pourable batter. Fold in the crushed walnuts, if using. 5 Pour the batter into the prepared loaf pan. Give it a tap or gently shake to distribute the batter evenly. Bake for about 50 minutes, or until a toothpick comes out of the center of the loaf clean. Let the loaf cool completely before icing. 8 To make the icing, in a bowl, combine the softened cream cheese and butter. Using a hand-held electric mixer or a stand mixer fitted with the paddle attachment, mix the cream cheese and butter until smooth. Add the vanilla and mix again. Add the powdered sugar and combine, using a silicone or rubber spatula. (I switch to a spatula here because the electric mixer will send the powdered sugar flying all over the kitchen.) Mix until silky smooth. 9 If the icing is too soft, put it in the fridge for about 10 minutes to firm up, before spreading it on the cake. 10 Spread the icing evenly onto the cake, slice, and enjoy!View original recipe