Name: Quick Carrot Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon salt; 1 cup granulated sugar; 1 cup brown sugar; 1 cup vegetable oil; 4 large eggs; 3 cups grated carrots; 1 cup chopped walnuts (optional); 8 oz cream cheese (for frosting); ½ cup butter (for frosting); 2 cups powdered sugar (for frosting); 1 teaspoon vanilla extract (for frosting)

Description

This quick carrot cake recipe delivers a moist, flavorful dessert with minimal effort. Packed with warm spices, grated carrots, and topped with luscious cream cheese frosting, it’s perfect for any occasion. The easy preparation makes it ideal for both beginners and experienced bakers alike.

Ingredients

Scale

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable oil
4 large eggs
3 cups grated carrots
1 cup chopped walnuts (optional)
8 oz cream cheese (for frosting)
½ cup butter (for frosting)
2 cups powdered sugar (for frosting)
1 teaspoon vanilla extract (for frosting)

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl
In another bowl, beat together sugars and oil until well combined
Add eggs one at a time, mixing well after each addition
Gradually add dry ingredients to wet mixture, mixing just until combined
Fold in grated carrots and walnuts (if using)
Pour batter into prepared pan and bake for 35-40 minutes
Let cake cool completely before frosting
For frosting: beat together cream cheese, butter, powdered sugar and vanilla until smooth
Spread frosting over cooled cake and serve

Notes

For extra moisture, add ½ cup crushed pineapple to the batter
Substitute pecans for walnuts if preferred
Cake stays fresh for 5 days when refrigerated in an airtight container
Unfrosted cake layers can be frozen for up to 3 months
For cupcakes, reduce baking time to 20-25 minutes

Prep Time: 20 minutes
Cook Time: 40 minutes

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 480 Kcal
Sugar: 45g
Sodium: 320mg
Fat: 28g
Saturated Fat: 7g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 5g
Cholesterol: 85mg

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