Description
This Moist Carrot Cake with Cream Cheese Frosting is a classic dessert featuring a tender, spiced carrot cake layered with a rich and creamy cream cheese frosting. Made with grated carrots, warm spices, and optional additions like crushed pineapple, nuts, and raisins, this cake is perfect for celebrations or a comforting treat.
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)
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: Preheat 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 the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set this mixture aside.
- Whisk wet ingredients: In a large bowl, whisk the eggs, granulated sugar, and brown sugar together until the mixture is smooth and slightly fluffy, which should take about 3-4 minutes.
- Add oil and vanilla: Pour in the vegetable oil and vanilla extract to the egg and sugar mixture, whisking until everything is fully combined.
- Combine dry and wet ingredients: Slowly add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
- Fold in add-ins: Stir in the finely grated carrots along with the crushed pineapple, chopped walnuts or pecans, and raisins if using. Expect the batter to be thick.
- Fill cake pans: Divide the batter evenly between the prepared cake pans and smooth the surfaces with a spatula.
- Bake the cakes: Place the pans in the oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. After baking, let the cakes cool in the pans for 10 minutes.
- Cool cakes: Transfer the cakes to a wire rack and allow them to cool completely before frosting.
- Prepare frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy, about 3-4 minutes.
- Add powdered sugar: Gradually add powdered sugar, one cup at a time, beating continuously until the frosting is smooth and fluffy.
- Flavor the frosting: Stir in the vanilla extract and a pinch of salt to enhance flavor.
- Frost the cake: Once the cakes are completely cooled, spread a generous layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides evenly.
- Garnish: Optionally, garnish the cake with extra chopped walnuts or shredded coconut for added texture and visual appeal.
Notes
- You can omit the crushed pineapple, nuts, and raisins if you prefer a simpler cake.
- Be careful not to overmix the batter to keep the cake light and moist.
- For best results, allow the cake to cool completely before frosting to prevent the frosting from melting.
- Leftover cake can be stored covered in the refrigerator for up to 3 days.
- Bringing the cream cheese and butter to room temperature helps achieve a smooth frosting.
