Description
Italian Carrot Cake is a moist and flavorful dessert combining freshly shredded carrots, warm spices like cinnamon and nutmeg, and a velvety shredded mozzarella cheese (vegetal) cream cheese frosting. Perfect for any occasion, this cake delivers a rich yet light texture, a beautiful natural orange color, and a harmonious blend of comforting flavors that everyone will enjoy.
Ingredients
Scale
Cake Ingredients
- 2 cups freshly shredded carrots
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans (optional)
Frosting Ingredients
- 1 cup shredded mozzarella cheese (vegetal) cream cheese
- 1/2 cup softened unsalted butter or plant-based butter substitute
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and lightly grease your cake pans. Finely shred the carrots and measure out all ingredients to ensure a smooth mixing process.
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt to evenly distribute leavening agents and spices throughout the batter.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs with sugar until light and fluffy. Gradually add the vegetable oil and vanilla extract, mixing until fully combined and smooth.
- Incorporate Carrots and Nuts: Gently fold the shredded carrots and chopped nuts into the wet mixture, being careful not to overmix to maintain tenderness.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet carrot mixture, stirring just until moistened to prevent a dense texture.
- Bake: Pour the batter into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before frosting.
- Frost and Decorate: Spread a thick layer of shredded mozzarella cheese (vegetal) cream cheese frosting between cake layers, and cover the top and sides. Optionally, garnish with extra chopped nuts or a sprinkle of cinnamon.
Notes
- Grate carrots finely for even baking and moisture.
- Mix ingredients only until combined to keep the cake light and tender.
- Use room temperature eggs for smoother batter.
- Cool cakes completely before frosting to prevent melting.
- Toast nuts lightly to enhance flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: Italian Carrot Cake, carrot cake, cream cheese frosting, vegetarian dessert, moist carrot cake, spiced cake