Carrot Cake from Crocodile Cafe
Indulge in the timeless charm of the iconic Carrot Cake from Crocodile Cafe, a rich and moist dessert crowned with velvety cream cheese frosting. Featuring three whole cups of freshly grated carrots and a medley of warm spices like cinnamon and nutmeg, this cake strikes the perfect balance between sweet and spiced. The addition of chopped pecans or walnuts adds a delightful crunch, while a smooth, tangy frosting made with cream cheese and butter ties it all together. Perfect for special occasions or as an irresistible everyday treat, this two-layer masterpiece is surprisingly easy to whip up, taking just 30 minutes of prep time. Serve chilled to allow the flavors to meld beautifully and wow your family or guests with every bite.
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Recipe Information
Ingredients
- 2 cups granulated sugar
- 1.5 cups vegetable oil
- 4 pieces large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 3 cups grated carrots
- 1 cup chopped pecans or walnuts (optional)
- 8 tablespoons unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a large mixing bowl, whisk together the sugar and vegetable oil until smooth.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in the grated carrots and, if using, the chopped nuts.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.
To prepare the frosting, beat the softened butter and cream cheese together in a mixing bowl until creamy and smooth.
Gradually add the powdered sugar, beating until well incorporated, then mix in the vanilla extract.
Once the cakes are completely cooled, spread a layer of frosting over the top of one cake. Place the second cake on top and frost the top and sides.
Refrigerate for 30 minutes to firm up the frosting before serving. Slice and enjoy!
Nutrition Facts
Calories |
8857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 588.0 g | 754% | |
| Saturated Fat | 164.5 g | 822% | |
| Polyunsaturated Fat | 201.6 g | ||
| Cholesterol | 1243 mg | 414% | |
| Sodium | 4631 mg | 201% | |
| Total Carbohydrate | 892.4 g | 325% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 663.6 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 648 mg | 50% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 2064 mg | 44% | |
*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.
