I made this cake for an art class luncheon, and I’m happy to say that it was a hit! One person kept asking me, in amazement, how I got the cake to be so moist. Don’t you hate dry cake?
This cake comes together pretty quickly, so it’s simple to make. I think the hardest part is grating the carrots, which I did in the food processor. You can always buy the preshredded carrots to save time.
Carrot cake isn’t overly sweet, which is one reason that I’ve always liked it. The frosting definitely brings a creamy sweeter note to each bit, so it’s an integral part of the cake, I think.
If you are looking for a high fiber cake, you can use white whole wheat flour in place of the all purpose to add more fiber. The carrots alone contribute a whopping 20 grams of fiber to this cake! The nuts add about another 3 grams, and helps to make this a good source of fiber (just under 3 grams in each of 12 slices).
- 2 cups all purpose flour
- ¾ cup white whole wheat flour
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 4 large or 5 medium eggs
- 1¼ cups vegetable oil
- 2 teaspoon vanilla extract
- 2¼ cups sugar
- 4 cups shredded raw carrots
- ¾ cup crushed walnuts
- 1 (8 oz) package of cream cheese
- 1 cup butter, must be room temperature
- ½ to 1 pound of powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Preheat oven to 350 degrees and grease and flour a bundt pan.
- Combine all dry ingredients (except sugar) in small bowl and set aside
- In a large bowl, combine eggs, oil, sugar and vanilla and mix on medium speed for about 3 or 4 minutes until well combined, scraping down sides of the bowl to ensure no lumps remain
- Add dry ingredients to wet and mix only until combined while scraping down sides of the bowl intermittently.
- Stir in carrots and nuts.
- Pour batter into prepared pan and bake for 70 to 80 minutes.
- Begin testing cake at 65 minutes by inserting cake tester in center.
- In the meantime, combine all ingredient in mixing bowl and beat on medium speed until creamy
- Butter must be room temperature or your frosting will be lumpy.