Description
Grated carrots and warm cinnamon swirl into a tender crumb, while a silky cream cheese glaze drips tantalizingly across the top, inviting you to slice into every moist, flavor-packed wedge.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup grated carrot
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients, mixing until just combined.
- Gently fold in the grated carrot until evenly distributed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove the sides and cool completely on a wire rack.
- While the cake cools, beat the cream cheese until smooth, then add the powdered sugar, milk, and vanilla extract until the glaze is silky.
- Drizzle the cream cheese glaze over the cooled cake, letting it drip over the edges.
- Slice and serve at room temperature.
Notes
- Store any leftovers covered in the refrigerator for up to 3 days.
- Make sure the carrots are finely grated to ensure a moist texture.
- Allow the cream cheese to come to room temperature before whipping for a lump-free glaze.
- For extra crunch, fold in 1/2 cup chopped walnuts or pecans into the batter.