Carrot Cake Recipe With Cream Cheese Filling
If you are looking for the perfect cake to make for a special occasion, or just for a cozy family gathering, then this carrot cake recipe with cream cheese filling is just the one for you. Not only is it delicious, it is also easy to make. The combination of the moist, sweet carrot cake and the delicious cream cheese filling make this a truly memorable dessert.
Ingredients
For the carrot cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- 3 eggs
- 1½ cups granulated sugar
- ¾ cup vegetable oil
- 2 teaspoons vanilla extract
- 2½ cups grated carrots
- 1 cup chopped walnuts (optional)
For the cream cheese filling:
- 8 ounces cream cheese, softened
- ¼ cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups sifted confectioners’ sugar
Instructions
Start by preheating the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round baking pans.
In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg. In a separate bowl, whisk together the eggs, sugar, oil, and vanilla until well blended. Add the dry ingredients to the wet ingredients, and mix until just blended. Stir in the grated carrots and walnuts (if using).
Divide the batter evenly between the two prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow to cool for 10 minutes in the pans, then turn out onto wire racks and cool completely.
While the carrot cakes are cooling, you can make the cream cheese filling. In a medium bowl, beat together the cream cheese, butter, and vanilla until light and fluffy. Gradually beat in the confectioners’ sugar until smooth.
When the cakes are cool, spread half of the cream cheese filling on top of one cake layer. Place the second layer on top, and spread the remaining cream cheese filling on top. Refrigerate until ready to serve.
Nutrition
This carrot cake recipe with cream cheese filling can serve around 12 people. Each serving contains approximately 462 calories, 22.8g fat, 62.3g carbohydrates, and 4.3g protein.
This cake is a great option for those who are looking for a delicious, yet healthy dessert. The carrots add a nice crunch and sweetness to the cake, and the cream cheese filling adds a creamy texture and flavor.
This cake tastes great on its own, but can also be served with a dollop of whipped cream or a scoop of ice cream for an extra special treat. It is also a great option for an afternoon snack or even breakfast.
Tips
For an extra special twist, you can add a teaspoon of grated orange or lemon zest to the batter for a citrus flavor. If you love nuts, you can also add in some chopped pecans or slivered almonds to the batter.
If you want to save time, you can use a store-bought carrot cake mix instead of making the batter from scratch. You can also use pre-made cream cheese frosting if you don’t want to make the cream cheese filling.
This cake is best served at room temperature, so be sure to take it out of the refrigerator about 30 minutes before serving.
Storage
This carrot cake with cream cheese filling can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months.
To thaw, simply leave it in the refrigerator overnight. You can also microwave it for a few seconds to make it easier to slice.
Conclusion
This carrot cake recipe with cream cheese filling is the perfect treat for any occasion or gathering. It is moist, sweet, and creamy, and can be served with a dollop of whipped cream or a scoop of ice cream for an extra special treat. Plus, it is easy to make and can be stored in the refrigerator for up to 5 days. So, why not give it a try today?
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