The Best Ever Simple Carrot Cake with Cheesecake Frosting
The Best Ever Simple Carrot Cake with Cheesecake Frosting.... Simplified. One Bowl, One Whisk, One incredible sheet cake! The cheesecake frosting really takes this old favorite over the top. This is one recipe to print and tuck in your file box.
Ingredients
Cake
- 2 cups granulated sugar
- 1 cup unsalted butter 2 sticks, melted
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups all-purpose flour
- 2 cups fine grated carrots I use a box grater
Frosting
- 1/2 cup unsalted butter 1 stick, room temperature
- 16 ounces cream cheese room temperature
- 1 tablespoon vanilla extract
- 3 cups powdered sugar
- 2 cup chopped pecans toasted
Instructions
- Preheat oven to 350°F. Prepare a 12x18 jelly roll pan with non stick cooking spray. Set aside.
- In a large bowl, whisk together the sugar, butter, eggs and vanilla until well combined. Sprinkle cinnamon, salt, baking soda and powder over top and whisk to combine.
- Add flour about 1/2 cup at a time and whisk until just combined. Whisk in carrots. Pour into prepared cake pan and bake until a toothpick comes out clean, about 18-22 minutes.
- Allow cake to cool on a cooling rack.
- Meanwhile in a large bowl (or the bowl of a stand mixer) combine butter, cream cheese and vanilla. Beat on medium-low until light and fluffy, about 3-5 minutes. Add powdered sugar ½ cup at a time and beat until combined.
- Frost cake and sprinkle with nuts. Serve and enjoy.
Notes
To make the frosting a little fancier, use 1 tablespoon vanilla bean paste or the 3 vanilla bean in place of the extract.
Nutrition
Serving: 1 | Calories: 822cal | Carbohydrates: 86g | Protein: 9g | Fat: 51g | Saturated Fat: 24g | Cholesterol: 161mg | Sodium: 385mg | Sugar: 66g | Fiber: 3g | Calcium: 98mg | Iron: 2mg