Description
This Moist Carrot Cake with Cream Cheese Frosting is a classic, richly spiced dessert featuring grated carrots, optional pineapple and nuts for extra texture and flavor, topped with a luscious, smooth cream cheese frosting. Perfect for celebrations or a cozy dessert, this cake combines warm cinnamon and nutmeg notes with a tender crumb and creamy finish.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots (about 4 medium carrots)
- 1/2 cup crushed pineapple, drained (optional)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Cream Cheese Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them or lining them with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set this mixture aside.
- Combine eggs and sugars: In a large mixing bowl, whisk the 4 large eggs with granulated sugar and brown sugar until the mixture is smooth and slightly fluffy, about 3 to 4 minutes, to incorporate air.
- Add oil and vanilla: Pour in the vegetable oil and vanilla extract, whisking until fully incorporated into the egg and sugar mixture.
- Incorporate dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
- Add wet mix-ins: Fold in finely grated carrots, drained crushed pineapple (if using), chopped walnuts or pecans (if using), and raisins (if using). Expect the batter to be thick and textured.
- Divide batter and bake: Pour the batter evenly into the prepared cake pans and smooth the tops. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely before frosting.
- Prepare cream cheese frosting: In a medium bowl, beat together softened cream cheese and unsalted butter until smooth and creamy, about 3 to 4 minutes.
- Add powdered sugar: Gradually add powdered sugar, one cup at a time, beating continuously until the frosting is smooth and fluffy.
- Flavor frosting: Stir in vanilla extract and a pinch of salt to enhance the flavor of the frosting.
- Frost the cake: Once the cakes are completely cooled, spread a generous layer of frosting on top of the first cake layer. Place the second cake layer on top, then frost the top and sides of the entire cake evenly.
- Garnish (optional): Garnish the finished cake with extra chopped walnuts or shredded coconut for an added decorative touch.
Notes
- You can omit the pineapple, nuts, and raisins if preferred, or substitute with alternatives like shredded coconut or chocolate chips.
- Ensure the cakes are completely cooled before frosting to prevent the cream cheese frosting from melting.
- For a denser cake, reduce oil to 3/4 cup; for a lighter cake, you can slightly increase baking powder by 1/4 tsp.
- Store cake refrigerated due to cream cheese frosting; bring to room temperature before serving.
- This cake freezes well; wrap tightly after frosting and freeze up to 2 months.
