Colorado Springs Carrot Cake
This delicious carrot cake is moist and flavorful, topped with rich cream cheese frosting, making it a favorite in Colorado Springs.
Servings: 8 servings
Equipment
- Mixing Bowl
- 9-inch Cake Pan
- Whisk
- Spatula
- Grater
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Salt
Wet Ingredients
- 1 cup Granulated sugar
- 1/2 cup Brown sugar
- 1 cup Vegetable oil
- 4 large Eggs
- 1 teaspoon Vanilla extract
Carrots and Optional Add-Ins
- 2 cups Grated carrots Freshly grated for best texture.
- 1/2 cup Chopped walnuts Optional for added crunch.
Cream Cheese Frosting
- 1 package Cream cheese Softened.
- 1/2 cup Unsalted butter Softened.
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the wet ingredients: granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Combine the wet and dry ingredients, mixing just until blended.
- Fold in the grated carrots and optional walnuts.
- Pour the batter into a greased 9-inch cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool the cake on a wire rack before frosting.
- To make the frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar, mixing well, then add vanilla extract and beat until fluffy.
- Spread the cream cheese frosting over the cooled carrot cake.
Notes
For best results, use room temperature ingredients and avoid overmixing the batter.