Carrot Cake with Cream Cheese Frosting

Cuisine: American
Course: Desserts
No ratings yet
Print
Whisk Icon
Prep Time 15 minutes
Stopwatch Icon
Total Time 1 hour
Silverware Icon
Servings 9

Ingredients:

Cake

  • 1/2 Cup Prairie Farms Buttermilk, room temp
  • 1/2 lb carrots, fresh peeled and grated (about 3 cups)
  • 1 tsp Vanilla Extract
  • 3/4 Cup crushed pecan halves
  • 1 1/4 Cups All Purpose Flour
  • 1 tsp baking powder
  • 1 tsp Kosher salt
  • 1/2 tsp baking soda
  • 1 1/4 tsp Cinnamon, ground
  • 1/2 tsp Ginger, ground
  • 1/8 tsp Cloves, ground
  • 2 Large Eggs, room temp
  • 1/4 Cup granulated sugar, plus 2 Tbsp
  • 1/4 Cup Dark brown sugar, plus 2 Tbsp
  • 1/2 Cup Vegetable Oil

Cream Cheese Frosting

  • 1/2 Cup Prairie Farms Unsalted Butter, room temp
  • 8 oz Prairie Farms Cream Cheese, room temp
  • pinch Salt
  • 1 3/4 Cups Powdered sugar
  • 1 tsp Vanilla extract

Directions:

  • Preheat oven to 325°F. Grease and flour sides and bottom of a square baking pan.
  • In a small bowl, mix buttermilk, grated carrots and vanilla. Set Aside.
  • In a medium bowl, mix crushed pecans, flour, baking powder, salt, baking soda, cinnamon, ginger and cloves. Set aside.
  • In a large bowl, add egg, sugar and brown sugar and beat with a hand mixer on medium speed until light in color, about 4 minutes.
  • Slowly stream in oil while beating to emulsify. Alternate adding dry and wet ingredients, beating after each addition, starting and ending with flour.
  • Pour batter into prepared pan. Bake for 40-45 minutes until cake tester comes out clean when inserted in center. Rotate pan half way between cooking to ensure an even bake.
  • Remove from oven and let cool completely.

Cream Cheese Frosting

  • In a large bowl, beat together butter and cream cheese until fluffy. Add salt, powdered sugar and vanilla. Beat until smooth.
  • Spread frosting across cake top evenly. Sprinkle crushed pecans on top to decorate. Store covered in refrigerator until ready to slice and enjoy!

More Recipes To Try

Golden, flaky buttermilk sage biscuits stacked in a parchment-lined pan with butter and sage leaves on the side.

Buttermilk Sage Biscuits

These Buttermilk Sage Biscuits with gruyere cheese are golden, flaky, tender and holiday-ready
Golden brown sour cream and chive potato gratin baked in a white casserole dish.

Sour Cream and Chive Potato Gratin

Sour Cream & Chive Potato Gratin made with heavy cream, sour cream and gruyere—rich, cheesy & perfectly golden
A creamy slice of crème brûlée cheesecake with a golden top, garnished with festive red berries and served on a ceramic plate.

Creme Brulee Cheesecake

This rich, creamy cheesecake is topped with caramelized sugar for that irresistible crackly finish.
Plate of golden gingerbread waffles topped with creamy drizzle and chopped pecans, served with a glass of milk nearby.

Gingerbread Waffles with Cream Cheese Drizzle

Waffles made with ginger, cinnamon, allspice, cloves and nutmeg, topped with a cream cheese drizzle.
A thick slice of gingerbread Basque cheesecake with a golden brown top and creamy, spiced interior on a ceramic plate.

Gingerbread Basque Cheesecake

This creamy cheesecake is made with cream cheese, ginger, cinnamon, nutmeg and cloves. Decadent holiday perfection.
Creamy hash brown casserole topped with a crispy cornflake crust, served with a side of sour cream in a white baking dish.

Patio Potatoes

Cheesy, creamy & topped with buttery cornflakes, this is the ultimate comfort casserole for any gathering.
Scroll to Top