Carrot Cake 1972
Indulge in the timeless charm of "Carrot Cake 1972," a retro-inspired dessert that brings classic flavors to the forefront. This moist and fluffy cake is packed with freshly grated carrots, warm cinnamon, and a touch of vanilla, creating a perfectly spiced base that's irresistibly nostalgic. Chopped walnuts or pecans add optional crunch, while a luscious cream cheese frosting made with butter and powdered sugar balances every bite with creamy sweetness. With its simple preparation and effortless elegance, this recipe is ideal for family gatherings, birthdays, or any occasion that calls for classic comfort food. Ready in just about an hour, this vintage carrot cake will quickly become your go-to for satisfying both nostalgic cravings and modern dessert expectations.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 4 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups freshly grated carrots
- 1 cup chopped walnuts or pecans (optional)
- 8 ounces cream cheese
- 0.5 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt until well combined.
In a separate bowl, beat the eggs, oil, and vanilla extract together until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Fold in the grated carrots and chopped nuts (if using) until evenly distributed.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter together in a bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Mix in the vanilla extract until the frosting is smooth and spreadable.
Once the cakes are completely cooled, spread a layer of cream cheese frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the entire cake.
Decorate with additional chopped nuts or shredded carrots, if desired. Slice and serve.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 396 mg | 17% | |
| Total Carbohydrate | 94.6 g | 34% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 76.0 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 201 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
