Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting is a classic dessert that’s moist, flavorful, and topped with a luscious frosting. Infused with warm spices, shredded carrots, and a hint of sweetness, this cake is perfect for any occasion. Whether you’re celebrating a special event or simply craving a treat, this recipe is sure to delight.

Ingredients

For the Cake

• All-Purpose Flour (2 ½ cups)
  The base for a tender and moist cake.
• Granulated Sugar (1 cup)
  Adds sweetness to balance the spices.
• Brown Sugar (½ cup)
  Enhances the cake with a rich, molasses flavor.
• Baking Powder (2 teaspoons)
  Helps the cake rise for a light texture.
• Baking Soda (1 teaspoon)
  Provides additional leavening and ensures a moist crumb.
• Salt (½ teaspoon)
  Balances the sweetness.
• Ground Cinnamon (2 teaspoons)
  Adds warm, spicy notes.
• Ground Nutmeg (½ teaspoon)
  A subtle, aromatic spice that complements the carrots.
• Vegetable Oil (1 cup)
  Keeps the cake moist and tender.
• Eggs (4 large)
  Bind the ingredients and add richness.
• Vanilla Extract (2 teaspoons)
  Enhances the overall flavor.
• Shredded Carrots (3 cups, packed)
  The star ingredient, adding moisture and natural sweetness.
• Crushed Pineapple (½ cup, drained, optional)
  Adds a tropical twist and extra moisture.
• Chopped Walnuts or Pecans (½ cup, optional)
  For a delightful crunch and nutty flavor.

For the Cream Cheese Frosting

• Cream Cheese (8 oz, softened)
  The creamy, tangy base of the frosting.
• Unsalted Butter (½ cup, softened)
  Adds richness and a smooth texture.
• Powdered Sugar (4 cups)
  Sweetens the frosting and provides structure.
• Vanilla Extract (1 teaspoon)
  Rounds out the tangy flavor with a touch of sweetness.

How to Make Carrot Cake with Cream Cheese Frosting

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy release.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract.

Step 4: Mix the Batter

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the shredded carrots, crushed pineapple (if using), and nuts (if using).

Step 5: Bake the Cake

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 6: Prepare the Frosting

In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fluffy and well combined.

Step 7: Assemble the Cake

Place one cake layer on a serving plate and spread a generous layer of cream cheese frosting on top. Add the second cake layer and frost the top and sides of the cake. Decorate with chopped nuts or a sprinkle of shredded carrots if desired.

Equipment Needed

• Two 9-inch round cake pans
• Mixing bowls
• Electric mixer
• Whisk and spatula
• Wire rack for cooling

Frequently Asked Questions

Can I make this cake ahead of time?
Yes, the cake layers can be baked and stored (wrapped tightly) at room temperature for up to 2 days. Frost the cake just before serving for freshness.

Can I use pre-shredded carrots?
Freshly shredded carrots are best, as pre-shredded carrots can be dry and lack flavor.

What can I substitute for pineapple?
If you prefer not to use pineapple, you can replace it with applesauce for similar moisture.

Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour.

How do I store the cake?
Store the cake in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving.

Can I make this cake into cupcakes?
Absolutely! Divide the batter into a lined muffin tin and bake at 350°F (175°C) for 20-22 minutes.

What’s the best way to frost the cake evenly?
Use an offset spatula for a smooth, professional-looking finish. Chill the cake layers briefly to reduce crumbs when spreading the frosting.

Conclusion

Carrot Cake with Cream Cheese Frosting is a timeless dessert that’s always a hit. Its moist texture, rich flavor, and creamy frosting make it a favorite for birthdays, holidays, or any day that calls for cake. If you try this recipe, share your experience on Facebook or save it to Pinterest for your next baking adventure. Enjoy every sweet bite!