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Sour Cream Carrot Cake
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Sour Cream Carrot Cake

Sour Cream Carrot Cake
Course Dessert
Cuisine American
Keyword Carrot Cake, Sour Cream
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 pieces
Author Anna
Cost 5

Ingredients

  • 2 ½ cups all purpose flour (330 grams)
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 2 cups sugar (380 grams)
  • ¾ cup vegetable oil
  • 3 large eggs
  • ¾ cups sour cream
  • 1 ½ teaspoons vanilla
  • 3 cups shredded carrots
  • cup nuts and/or raisins if desired

Frosting

  • 2 packs cream cheese (450 grams)
  • 1 stick butter, softened (114 grams)
  • 1 teaspoon vanilla or vanilla bean paste
  • 2 ⅓ cups powdered sugar plus more as needed (280 grams)

Instructions

  • Preheat the oven to 350 degrees F. Grease and flour 3 (8-inch) round cake pans or grease the bottom of a 9x13 inch metal pan.
  • Thoroughly mix together the flour, baking soda, cinnamon and salt. Set aside.
  • In large mixing bowl using a handheld mixer, beat the sugar, eggs and oil until just until creamy. Add sour cream and vanilla and beat until blended. With a heavy duty scraper, stir in the flour, mixture, then stir in the carrots. Stir in nuts and/or raisins if using.
  • Pour the batter evenly into the pan (or pans) and bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in the pans (or pan) for 10 minutes. Invert and let cool completely, or if making a 9x13 cake, just let it cool completely and frost the top.
  • To make the icing, beat the cream cheese and butter until smooth. Beat in the sugar and vanilla and continue beating until creamy. Add more sugar if desired.