Carrot cake is one of my favorite cakes, its moist and has the perfect balance of spice and flavour. This carrot cake is the packed with fresh carrots, raisins, spices and topped with a simple cream cheese frosting and toasted walnuts. While we’re all confined to our homes this weekend we hope this moist carrot cake warms your heart.
This moist carrot cake is full of flavour from the spices, carrots, and cream cheese frosting. If you are looking for ways to keep the kids occupied and in the kitchen this moist carrot cake recipe incorporates a variety of skills for the kids to hon their skills in the kitchen. The girls enjoyed grating the carrots and making the icing.
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Save RecipeIngredients
- 2 cups of carrots, grated
- 2 eggs, beaten
- 2/3 cup of olive oil
- 1 tsp vanilla
- 2 cups flour, all purpose
- 1 cup of sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp all spice
- 1/8 tsp salt
- 1/2 cup of walnuts
- Cream Cheese:
- 2 cups of cream cheese
- 1/2 cup of butter
- 1 cup of confectioners sugar
- 1 tsp vanilla
- 1/4 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees. Grease bundt pan.
- In a medium bowl combine carrots, eggs, oil and vanilla
- In a large bowl combine dry ingredients except walnuts.
- Add wet ingredients to dry and fold in walnuts.
- Pour batter into pan and bake for 40-45 minutes. Check for doneness with toothpick.
- Cream cheese
- beat cream cheese and butter until smooth.
- Add sugar and vanilla.
- Pour icing on cooled cake
- Sprinkle chopped walnuts on top of icing.
I remember my mom making the most delicious carrot cake. I am trying to work on my baking skills and with a little patience my skills are improving. I initially made this carrot cake for my mother-in-laws birthday, and it was a hit. Even though Easter may not be what we planned for it to be. May your house still smell like fresh baking with this delicious moist carrot cake. Stay safe my friends.
Happy Easter!
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