When you think of classic desserts that never fail to impress, Carrot Cake with Cream Cheese Frosting is sure to top the list. This moist and flavorful cake is packed with freshly grated carrots, warm spices, and topped with a rich, creamy frosting that brings everything together beautifully. Whether it’s a birthday celebration, a holiday feast, or simply a sweet treat for a cozy afternoon, this cake is guaranteed to be a hit.
Imagine slicing into a perfectly baked carrot cake, revealing the vibrant orange flecks of carrots complemented by the aromatic spices of cinnamon and nutmeg. The luscious cream cheese frosting adds a delightful tanginess that balances the sweetness of the cake. Easy to prepare and even easier to enjoy, this Carrot Cake with Cream Cheese Frosting is not just a dessert; it’s an experience.
Why You’ll Love This Carrot Cake with Cream Cheese Frosting Recipe
- Moist and Flavorful: The grated carrots keep the cake incredibly moist, while the spices add depth and warmth.
- Simple to Make: With straightforward steps and common ingredients, this recipe is perfect for bakers of all levels.
- Perfect for Any Occasion: From birthdays to holiday gatherings, this cake fits every celebration.
- Customizable: Feel free to add nuts, raisins, or even crushed pineapple for extra flavor and texture.
Ingredients List
To create your delicious Carrot Cake with Cream Cheese Frosting, gather the following ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots (about 4-5 medium carrots)
- 1 cup crushed pineapple, drained (optional)
- 1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
For precise measurements and additional tips, please refer to the recipe card.
Step-by-Step Directions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: Prepare the Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
Step 3: Mix the Wet Ingredients
- In another bowl, beat together the vegetable oil and eggs until smooth.
- Add the grated carrots and crushed pineapple (if using) to the wet mixture, stirring until fully combined.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chopped nuts (if using) until evenly distributed.
Step 5: Bake the Cake
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Step 6: Make the Cream Cheese Frosting
- In a mixing bowl, beat the softened cream cheese and butter together until creamy and smooth.
- Gradually add the powdered sugar, mixing until fully combined.
- Stir in the vanilla extract and a pinch of salt, mixing until smooth.
Step 7: Assemble the Cake
- Once the cakes are completely cool, place one layer on a serving plate.
- Spread a generous amount of cream cheese frosting on top of the first layer.
- Place the second layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.
Step 8: Serve and Enjoy
- Slice and serve your delicious Carrot Cake with Cream Cheese Frosting! Garnish with additional chopped nuts or a sprinkle of cinnamon if desired.
Variations & Substitutions
- Add Fruits: Incorporate raisins or shredded coconut for added texture and sweetness.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
- Spicy Twist: Add a teaspoon of ginger for an extra kick of spice.
Storage & Reheating Instructions
- Storage: Store any leftover Carrot Cake with Cream Cheese Frosting in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing.
- Reheating: If desired, you can gently warm slices in the microwave for a few seconds before serving.
FAQs
Can I make this cake ahead of time?
Yes! The cake can be baked a day in advance and stored in the refrigerator. Frost it just before serving for the best results.
What can I use instead of cream cheese?
You can use mascarpone cheese or a dairy-free cream cheese alternative for a different flavor profile.
Can I make cupcakes instead?
Absolutely! This recipe can be used to make about 24 cupcakes. Bake them for 18-20 minutes or until a toothpick comes out clean.
Why is my cake dense?
A dense cake can result from overmixing the batter or using too much flour. Be sure to measure your flour correctly and mix until just combined.
Conclusion
This Carrot Cake with Cream Cheese Frosting is a timeless classic that’s perfect for any occasion. With its moist texture, warm spices, and creamy frosting, it's sure to become a favorite in your household.
We’d love to hear how your Carrot Cake with Cream Cheese Frosting turns out! Share your thoughts in the comments below, and let us know if you tried any variations. For more delicious recipes, visit https://eldralys.com/ and keep exploring the joy of baking!
Print
Carrot Cake with Cream Cheese Frosting: A Timeless Dessert Classic
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This moist and flavorful carrot cake is loaded with freshly grated carrots, warm spices like cinnamon and nutmeg, and topped with a rich, tangy cream cheese frosting. Perfect for any occasion from birthdays to holiday gatherings.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots (about 4-5 medium carrots)
- 1 cup crushed pineapple, drained (optional)
- 1 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the vegetable oil and eggs until smooth. Stir in grated carrots and pineapple (if using).
- Combine wet and dry ingredients just until mixed. Fold in nuts if using.
- Divide batter evenly into pans and bake for 25-30 minutes, until a toothpick comes out clean. Cool in pans for 10 minutes, then on wire racks.
- Beat cream cheese and butter until smooth. Gradually mix in powdered sugar, vanilla, and salt until creamy.
- Place one cake layer on a plate, frost the top, add second layer, and frost the entire cake.
- Serve and enjoy. Garnish with extra nuts or cinnamon if desired.
Notes
Add raisins or coconut for variety. Use a gluten-free flour blend for a gluten-free version. Store in fridge up to 5 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 360mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: carrot cake, cream cheese frosting, holiday dessert, classic cake, moist cake
