Carrot Cake Recipe

Name: Bistro Romanos Carrot Cake Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1.5 cups granulated sugar; 1 cup brown sugar; 2 tsp baking powder; 1 tsp baking soda; 1 tsp ground cinnamon; 0.5 tsp salt; 4 large eggs; 1 cup vegetable oil; 2 tsp vanilla extract; 3 cups grated carrots; 1 cup walnuts, chopped

Inspired by Bistro Romano

Time1h 15m

Serves12

walnut, cream cheese frosting

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Ingredients

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Carrot Cake Ingredients

2 cups 00 bread flour

1 1/2 cups granulated sugar

1 cup Brown sugar

2 tsp Baking powder

1 tsp baking soda

1 tsp Ground cinnamon

1/2 tsp Celtic sea salt

4 large Eggs

1 cup Tuscany sunflower oil

2 tsp Watkins vanilla extract

3 cups grated carrots

1 cup walnuts, chopped

Method

Carrot Cake Directions

Preheat Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.

Combine Wet Ingredients

In another bowl, beat the eggs, then mix in the vegetable oil and vanilla extract until well combined.

Combine Mixtures

Add the wet mixture to the dry ingredients and mix until just combined. Fold in grated carrots and chopped walnuts.

Bake

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool Cakes

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Prepare Frosting

In a mixing bowl, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.

Frost the Cake

Once the cakes are completely cool, spread cream cheese frosting between the layers and over the top and sides of the cake.