A flavorful, moist carrot cake made with whole wheat flour, topped with a creamy cream cheese frosting and a maple vanilla glaze.

Does carrot cake need to be refrigerated? Carrot cake — and any other cake, for that matter — with cream cheese frosting does ... whisk the oil, buttermilk, and vanilla. In a large bowl ...

In searching for the best-tasting carrot cake, I drew inspiration from a number of cookbooks. In Kelly Fields’ “The Good Book of Southern Baking,” I found buttermilk; in Melissa Weller’s ...

Dense, moist and homey, carrot cake ... The cake stores nicely for a day or two and freezes beautifully. Please don’t forget the velvety, tangy cream cheese frosting — it makes the cake.

The ultimate carrot cake recipe contains all the usual ingredients that make carrot cake distinct — carrots, cinnamon, walnuts — but with a bit (or more than a bit) more of everything!

Planning to whip up a showstopping carrot cake for Easter? You’ll need a frosting ... splash of dairy — cream, half-and-half or even buttermilk — to soften the cream cheese and create ...

but no carrot cake is complete without cream cheese frosting. That sweet, tart, creamy icing makes the perfect counterpoint ...

What’s not negotiable here is the frosting. Cream cheese frosting is what makes carrot cake so glorious, in our opinion, and so it doesn’t veer. To make a batch, beat softened cream cheese and ...