Carrot Cake with Latte-Infused Frosting
A moist carrot cake paired with a velvety latte-infused frosting, combining rich coffee and comforting spices.
Ingredients
For the Carrot Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 4 large eggs
- 1 cup vegetable oil
- 2 cups grated carrots
- 1 tsp vanilla extract
- ½ cup chopped walnuts optional
For the Latte-Infused Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 tbsp brewed espresso or strong coffee
- 1 tsp vanilla extract
Instructions
- Preheat & Prepare Pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Make the Cake Batter: In a bowl, mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Add eggs, oil, grated carrots, and vanilla. Mix until smooth.
- Bake the Cake: Divide the batter between the prepared pans. Bake for 30-35 minutes. Cool completely on a rack.
- Prepare the Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, espresso, and vanilla. Mix until fluffy.
- Frost the Cake: Spread frosting on top of one cake layer, then stack the second layer. Frost the entire cake.
Notes
Nutritional Values (Per Serving)
- Calories: 310 kcal
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 10%
- Iron: 6%
- Calcium: 4%
- Magnesium: 5%
- Zinc: 3%
Additional Notes/Tips
- Add chopped pecans or shredded coconut for a delightful twist in texture.
- Don’t skip the espresso – it’s the secret to the frosting’s charm.
- Refrigerate leftovers; the frosting firms up nicely after chilling.