Carrot Cake Recipe
- Servings: 9
- Course: Dessert
The traditional carrot cake is always a must have for any holiday meal. Learn how easy it is to make carrot cake without sticking to the pan.
- 2 ½ cups of all-purpose flour
- 6 grated medium sized carrots
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- ¾ teaspoon of cinnamon
- ½ teaspoon of nutmeg
- pinch of salt
- 1 ½ cups of sugar
- ¼ cup of light brown sugar
- 3 eggs
- ¾ cups of plain yogurt
- ¾ cups of vegetable oil
- 1/2 cup of unsalted butter
- 3 cups of sifted powdered sugar
- 1/2 teaspoon of vanilla extract
- 2 tablespoons of milk
<strong>PREHEAT</strong> the oven to 375°
In a large bowl whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt and set aside. Once combined add in the shredded carrots and toss until the carrots are coated. Set the bowl aside.
In a separate large bowl whisk together the eggs and yogurt, followed by whisking in the sugars and vegetable oil. Once combined foil the mixture into the large flour bowl until just combined.
Next, pour the carrot cake batter into a 8x8 Reynolds® Bakeware pan and bake in the oven for 40 minutes. After cooking for 40 minutes on375° turn the heat down to 325° and bake for 15 minutes. Once it is done cooking remove the pan from the oven and completely cool on a rack.
Butter Cream: In a standing mixer with the paddle attachment, whip the butter until it becomes light and fluffy. Next, add in the powdered sugar and whip on until the butter and sugar are completely combined. Next, add in the vanilla and milk and mix until combined.
Ice the carrot cake with the buttercream and serve.
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