Carrot Cake Slice
Indulge in the irresistible charm of a homemade Carrot Cake Slice, perfect for a comforting dessert or an afternoon treat. This delightful recipe combines warm spices like cinnamon, nutmeg, and ginger with the natural sweetness of freshly grated carrots, creating a moist, flavorful cake that's studded with crunchy pecans for added texture. Topped with a luscious cream cheese frosting that's silky smooth and perfectly tangy, every bite is a delicious blend of sweetness and spice. Easy to prepare and baked in a 9x13 inch pan, this recipe is ideal for sharing with family and friends, making it the ultimate crowd-pleaser. Whether you're hosting a gathering or looking for a slice of decadence, this Carrot Cake Slice will elevate any occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 0.75 cup vegetable oil
- 3 large eggs
- 1.5 teaspoons vanilla extract
- 2 cups grated carrots
- 0.5 cup chopped pecans
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until combined.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Fold in the grated carrots and chopped pecans until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is cooling, prepare the cream cheese frosting. In a large bowl, beat the cream cheese and unsalted butter together until creamy and smooth.
Gradually add the confectioners' sugar, beating until the frosting is fluffy and well combined. Stir in the vanilla extract.
Once the cake is completely cool, use the parchment paper overhang to lift it out of the pan.
Spread the cream cheese frosting evenly over the top of the cake. Slice into 12 pieces and serve.
Nutrition Facts
Calories |
6490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 390.0 g | 500% | |
| Saturated Fat | 139.3 g | 697% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 1067 mg | 356% | |
| Sodium | 4054 mg | 176% | |
| Total Carbohydrate | 733.5 g | 267% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 569.1 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 592 mg | 46% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1577 mg | 34% | |
*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.
