There is truly something magical about a warm, moist carrot cake generously coated in luscious cream cheese frosting, and this Carrot Cake with Cream Cheese Frosting Recipe captures that magic perfectly. It’s a beloved classic that brings together the perfect balance of spices, sweetness, and texture, making it an irresistible treat that feels like a comforting hug in dessert form. Whether you’re baking for a special occasion or just craving a slice of homemade happiness, this recipe is straightforward, dependable, and bound to become one of your favorite desserts to share with friends and family.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this carrot cake recipe plays a vital role in crafting its classic flavor and delightful texture. From the warm spices that give it depth to the fresh carrots adding natural sweetness and moisture, these simple, wholesome ingredients come together seamlessly to create an unforgettable dessert experience.
- 2 cups all-purpose flour: Provides structure and a soft crumb.
- 2 teaspoons baking soda: Helps the cake rise and stay tender.
- 1 1/2 teaspoons ground cinnamon: Adds cozy warmth and signature flavor.
- 1/2 teaspoon ground nutmeg: Brings a gentle, nutty spice.
- 1/2 teaspoon ground ginger: Offers a subtle, zesty kick.
- 1/2 teaspoon salt: Balances sweetness and enhances all flavors.
- 1 cup granulated sugar: Sweetens while keeping the crumb light.
- 1 cup brown sugar (packed): Adds rich molasses notes for depth.
- 1 cup vegetable oil: Keeps the cake moist and tender.
- 4 large eggs: Binds ingredients and provides structure.
- 2 teaspoons vanilla extract: Rounds out flavors with a smooth sweetness.
- 3 cups finely grated carrots: The star ingredient, supplying moisture and natural sweetness.
- 1/2 cup crushed pineapple (drained): Boosts tenderness and fruity brightness.
- 1/2 cup chopped walnuts or pecans (optional): Adds delightful crunch and nuttiness.
- 8 oz cream cheese (softened): For a tangy, creamy frosting base.
- 1/2 cup unsalted butter (softened): Creates a silky texture in the frosting.
- 3 1/2 cups powdered sugar: Sweetens the frosting to dreamy perfection.
- 1 teaspoon vanilla extract: Enhances the frosting’s flavor with smooth warmth.
How to Make Carrot Cake with Cream Cheese Frosting Recipe
Step 1: Preheat and Prepare Your Pans
Start by setting your oven to 350°F (175°C). Greasing and flouring two 9-inch round cake pans, or lining them with parchment paper, ensures your cakes will release effortlessly after baking. This step is key to a beautiful presentation.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, and salt. This blend of spices and leavening agents creates the wonderful aroma and texture that make this carrot cake so special.
Step 3: Combine Sugars, Oil, and Eggs
In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil together until everything is well combined and smooth. Add eggs one at a time, beating in between each addition, then stir in the vanilla extract. This step creates a silky batter that will make your cake moist and tender.
Step 4: Incorporate Dry Ingredients and Mix-ins
Gradually add your dry mixture to the wet, mixing just until combined to keep your cake fluffy and soft. Gently fold in the finely grated carrots, crushed pineapple, and nuts if you’re using them. These ingredients add moisture, texture, and bursts of flavor that are oh so delightful.
Step 5: Bake and Cool
Divide the batter evenly between your prepared pans, smoothing the tops for an even bake. Pop them in the oven and bake for approximately 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely. Patience here ensures the frosting won’t melt.
Step 6: Prepare the Cream Cheese Frosting
Beat together the softened cream cheese and unsalted butter until smooth and fluffy. Add in the vanilla extract, then gradually beat in the powdered sugar until your frosting is thick, creamy, and perfectly spreadable. This frosting is the crowning glory of the carrot cake.
Step 7: Assemble Your Cake
Place one cooled cake layer on your serving plate and spread a generous amount of frosting on top. Add the second layer, then spread frosting all over the top and sides. For a final touch, sprinkle chopped nuts or a light dusting of cinnamon on top if you wish. Your stunning cake is ready to enjoy!
How to Serve Carrot Cake with Cream Cheese Frosting Recipe
Garnishes
Rich cream cheese frosting shines on its own, but a sprinkle of chopped walnuts, pecans, or even toasted coconut adds a lovely crunch and visual appeal. A touch of cinnamon dusted over the top can enhance the spice notes beautifully.
Side Dishes
This carrot cake pairs wonderfully with a cup of fragrant coffee or a glass of chilled milk. For a special occasion, serve alongside fresh berries or a light fruit salad to balance the decadent sweetness with natural freshness.
Creative Ways to Present
Want to wow your guests? Turn this classic into mini carrot cupcakes topped with the cream cheese frosting piped high or make a layered trifle with cubed carrot cake, frosting, and layers of whipped cream and chopped nuts. It’s a playful twist that keeps things fresh and fun.
Make Ahead and Storage
Storing Leftovers
Wrap leftover carrot cake tightly and store it in the refrigerator for up to 3 days. The frosting helps keep it moist, but bringing slices to room temperature before serving will bring out the full flavor and creamy texture.
Freezing
Carrot cake freezes beautifully either as whole frosted cakes or individual slices. Wrap tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to 2 months, then thaw overnight in the refrigerator for easy access to your favorite dessert anytime.
Reheating
If you prefer your carrot cake slightly warm, microwave individual slices for about 15 seconds. This softens the frosting and enhances the cake’s natural warmth without melting the cream cheese too much. Just perfect for cozy cravings.
FAQs
Can I make this carrot cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, ideally one designed for baking to maintain texture. Keep in mind that baking times may vary slightly.
Is it necessary to use pineapple in the recipe?
The pineapple adds moisture and a subtle tang that enhances the cake’s flavor, but if you’re not a fan, you can leave it out. The cake will still be delicious, just a little less juicy.
Can I use butter instead of vegetable oil in the cake?
You can swap oil for melted butter, but it may change the cake’s texture slightly, making it less moist. Oil helps achieve that tender crumb that makes this carrot cake so beloved.
How do I prevent the cream cheese frosting from being too runny?
Make sure both the cream cheese and butter are softened but not melted. Gradually adding powdered sugar and beating the frosting until thick will give you that perfect consistency for spreading and piping.
Can I add other mix-ins to the cake?
Definitely! Raisins, shredded coconut, or even a handful of chocolate chips can be fun additions. Just fold them in with the carrots and pineapple to evenly distribute flavor and texture.
Final Thoughts
Once you try this Carrot Cake with Cream Cheese Frosting Recipe, you’ll understand why it’s such a cherished classic. It blends warmth, sweetness, and tangy creaminess into every bite, making it the ultimate dessert to bake for your loved ones or simply to enjoy yourself. Trust me, this recipe will quickly become a go-to favorite you’ll want to make time and again!
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Carrot Cake with Cream Cheese Frosting Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour (plus cooling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Carrot Cake with Cream Cheese Frosting is a moist and flavorful dessert that combines spiced carrot cake layers with a rich, creamy frosting. Perfect for special occasions or a delicious treat, this recipe features finely grated carrots, warm spices, and optional crunchy nuts, all topped with a luscious cream cheese frosting.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- 1/2 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly combined.
- Cream Sugars and Oil: In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until the mixture is well combined and smooth.
- Add Eggs and Vanilla: Add the eggs one at a time to the sugar-oil mixture, beating well after each addition for a smooth batter. Stir in the vanilla extract to enhance the flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing which could make the cake dense.
- Fold in Carrots, Pineapple, and Nuts: Gently fold in the finely grated carrots, drained crushed pineapple, and chopped walnuts or pecans if using, distributing them evenly throughout the batter.
- Fill and Bake: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Place the pans in the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and let them cool in their pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely before frosting.
- Prepare the Cream Cheese Frosting: Beat together the softened cream cheese and unsalted butter until the mixture is smooth and fluffy. Add the vanilla extract and gradually beat in the powdered sugar until the frosting reaches a thick, creamy consistency.
- Assemble the Cake: Frost the cooled cake layers by spreading a layer of frosting between them. Cover the top and sides of the stacked cake with the remaining frosting. Optionally, garnish with chopped nuts or a sprinkle of cinnamon for extra flair.
Notes
- This cake can be made ahead and stored covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor.
- For a sheet cake version, bake the batter in a 9×13-inch pan for 40 to 45 minutes instead of round pans.
- Ensure the crushed pineapple is well drained to prevent excess moisture in the batter.
- Use finely grated carrots to ensure they blend well into the batter and keep the cake moist.
- Optional nuts add lovely texture but can be omitted for a nut-free version.
