Iced Carrot Cake
Garnished with toasted walnuts, a slice of this Iced Carrot Cake makes for a great mid-morning treat along with a cup of coffee!
Servings: 10 slices
Calories: 391kcal
Ingredients
For the Cake
- 1 cup granulated sugar
- ⅔ cup vegetable oil
- 2 large eggs room temperature
- 1 cup + 2 Tbsp all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1½ cups shredded carrots ~3-4 medium carrots
- 1 cup walnuts chopped
- ½ cup raisins
For the Icing
- 4 oz. cream cheese softened
- 2 Tbsp unsalted butter softened
- 2 Tbsp brown sugar
- 1 tsp vanilla extract
- ½ tsp cinnamon
- 1 cup powdered sugar
- 1½-2 Tbsp milk
- {garnish} ½ cup walnuts toasted and chopped
Instructions
For the Cake
- Preheat oven to 350°F.
- Grease and flour a 9”x5” loaf pan; set aside.
- Using a large bowl, add sugar, oil and eggs; mix until well combined. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt; mix until well combined.
- Add dry ingredients to the bowl with the wet ingredients; mix until well combined.
- Add carrots, walnuts and raisins; mix until well combined.
- Pour batter into greased pan. Bake at 350°F for 65-75 minutes, or until a toothpick inserted into center comes out mostly clean.
- Allow cake to cool at room temperature for at least 30 minutes before removing from pan.
For the Icing
- Using a countertop mixer, add the cream cheese and butter; mix on medium speed until well combined.
- Add brown sugar, vanilla extract, and cinnamon; mix until smooth.
- Add the powdered sugar ½ cup at a time.
- Add milk until frosting loosens enough to be pourable (but still thick).
- Pour frosting on top of cake.
- Garnish with toasted chopped walnuts.
Nutrition
Calories: 391kcal | Carbohydrates: 55g | Protein: 5g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 52mg | Sodium: 189mg | Potassium: 291mg | Fiber: 3g | Sugar: 36g | Vitamin A: 3478IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 2mg
