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A starter menu for the Fall season featuring soups, breads, stews, entrees, and desserts that draw on autumnal flavors like harvest spices, hearty roots, and warm comforts to evoke that crisp, leaf-crunching vibe!
Desserts
Carrot cake
dessert
vegetarian
Sink your fork into luscious Carrot Cake, a moist masterpiece layered with shredded carrots and crunchy walnuts, all crowned with velvety cream cheese frosting
RECIPE
Carrot cake
Sink your fork into luscious Carrot Cake, a moist masterpiece layered with shredded carrots and crunchy walnuts, all crowned with velvety cream cheese frosting
Prep 20 mins
Cook 35 mins
Total 55 mins
dessert
vegetarian
Ingredients
Cook Mode
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large eggs
- 2 cups sugar
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup chopped walnuts (optional)
For the Frosting
- 8 oz cream cheeseg softened
- 1/2 cup butterg softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Preparation
1
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2
In a medium bowl, sift together flour, baking soda, salt, and cinnamon.
3
In a large bowl, beat eggs, sugar, oil, buttermilk, and vanilla until smooth.
4
Gradually add the dry ingredients to the wet mixture and mix until just combined.
5
Fold in grated carrots and chopped walnuts.
6
Divide the batter evenly between the prepared pans.
7
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8
Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
9
For the frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, beating until smooth.
10
Frost the cooled cakes, stacking one on top of the other if desired.