Easy Carrot Cake Recipe
Easy Carrot Cake Recipe - Delightful and easy, this Carrot Cake Recipe, made with McCormick®, gives a new twist to the classic Easter dessert in pound cake form.
Servings: 16 servings
Calories: 303kcal
Ingredients
For the Cake:
- 2 cups shredded carrots
- 1¾ cup granulated sugar
- ½ cup sour cream room temperature
- ½ cup vegetable or canola oil
- 4 large eggs lightly beaten
- 1 tablespoon McCormick vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons McCormick ground cinnamon
- ¼ teaspoon McCormick ground cloves
- 1/2 teaspoon McCormick ground nutmeg
For the Glaze:
- 8 ounces cream cheese room temperature
- ⅓ cup confectioners sugar
- ¼ cup orange juice
- 1 teaspoon McCormick vanilla extract
- Optional: toasted coconut for garnish
- Optional: robin eggs for garnish
Instructions
For the Cake:
- Preheat oven to 350 degrees.
- In one large bowl, whisk together shredded carrots, granulated sugar, sour cream, oil, beaten eggs, and McCormick vanilla extract.
- In a separate bowl, sift together flour, baking powder, baking soda, salt, McCormick ground cinnamon, McCormick ground cloves, and McCormick ground nutmeg.
- Slowly add the dry ingredients to the wet ingredients and whisk together until well incorporated.
- Add the batter to a non-stick sprayed 10 inch bundt pan and bake for 45-55 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool for 10 minutes in the pan then turn the cake out on a cooling rack to cool completely.
For the Glaze:
- Add cream cheese to your mixer (or use a hand mixer and medium size bowl) and mix on medium high speed.
- Turn mixer down to slow speed and carefully add in confectioners sugar in two separate intervals until incorporated.
- Next add orange juice and McCormick vanilla extract and mix until smooth and pourable (add a little bit more orange juice if you want the icing a little looser or until you get the consistency you prefer).
- Drizzle icing over top of cooled cake.
- Optional: Garnish the top of the pound cake with toasted coconut and robin eggs and serve.
Nutrition
Calories: 303kcal | Carbohydrates: 39g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 65mg | Sodium: 243mg | Potassium: 173mg | Fiber: 1g | Sugar: 26g | Vitamin A: 2985IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1.1mg