Gullusci Carrot Cake with Cream Cheese Icing
Indulge in the rich, spiced flavors of the Gullusci Carrot Cake with Cream Cheese Icing, a dessert that effortlessly blends rustic charm with decadent sweetness. This moist carrot cake is elevated by a medley of warm spices like cinnamon, ginger, and nutmeg, ensuring each bite bursts with comforting aromas. Grated carrots and optional crunchy pecans or walnuts add layers of texture, while the luscious cream cheese icing—smooth, tangy, and just the right level of sweet—ties it all together beautifully. Perfectly baked in just 35 minutes, this two-layer showstopper is ideal for celebrations or any occasion in need of a sweet centerpiece. Serve it with a garnish of nuts or a sprinkle of grated carrots to make it as visually appealing as it is delicious.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 0.75 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 0.5 cup chopped pecans or walnuts (optional)
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
In another large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix well until smooth.
Add the eggs, one at a time, to the sugar-oil mixture, whisking well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots and nuts (if using) until evenly distributed.
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes 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 cream cheese icing, beat the softened cream cheese and butter together in a large mixing bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.
Once the cakes are completely cool, place one layer on a serving plate and spread a generous layer of icing on top.
Place the second cake layer over the first and spread the remaining icing evenly over the top and sides of the cake.
Decorate with additional chopped nuts or grated carrots, if desired. Slice and serve.
Nutrition Facts
Calories |
7160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 389.4 g | 499% | |
| Saturated Fat | 139.7 g | 698% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 1067 mg | 356% | |
| Sodium | 5323 mg | 231% | |
| Total Carbohydrate | 890.3 g | 324% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 672.4 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 629 mg | 48% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1657 mg | 35% | |
*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.
