ALL RECIPES, Desserts

Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

Carrot Cake is a classic dessert known for its moist, spiced cake packed with grated carrots and often paired with a tangy cream cheese frosting. It’s perfect for special occasions or as a comforting treat.

Ingredients:

For the Carrot Cake:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional)
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cups grated carrots (about 3 medium carrots)
  • 1/2 cup crushed pineapple, drained (optional for extra moisture)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)

For the Cream Cheese Frosting:

  • 8 oz (225g) cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat Oven and Prepare Pans:
    1. Preheat your oven to 350°F (175°C).
    2. Grease and flour two 8-inch round cake pans or line them with parchment paper.
  2. Prepare the Carrot Cake Batter:
    1. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
    2. In another bowl, mix the vegetable oil, eggs, and vanilla extract until well combined.
    3. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
    4. Fold in the grated carrots, crushed pineapple (if using), chopped nuts, and raisins.
  3. Bake the Cake:
    1. Divide the batter evenly between the prepared cake pans and smooth the tops.
    2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    3. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  4. Prepare the Cream Cheese Frosting:
    1. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
    2. Gradually add the powdered sugar, beating until well combined and smooth.
    3. Mix in the vanilla extract.
  5. Frost the Cake:
    1. Once the cakes are completely cool, place one layer on a serving plate or cake stand.
    2. Spread a layer of cream cheese frosting over the top of the first cake layer.
    3. Place the second cake layer on top and frost the top and sides of the cake.
    4. Decorate with additional chopped nuts, if desired.
  6. Serve:
    1. Slice and enjoy the cake! It’s best served at room temperature.

Tips:

  • Grating Carrots: Use a fine grater for a smooth texture in the cake.
  • Moisture: If the cake seems too dry, you can add a bit more crushed pineapple or a tablespoon of milk to the batter.
  • Storage: Store the frosted cake in the refrigerator for up to 5 days. The cake can also be frozen without frosting for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before frosting and serving.

This carrot cake with cream cheese frosting is a classic favorite, combining the sweetness of carrots and spices with the creamy, tangy frosting. Enjoy every bite!

Monchanoke