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
Scale
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.
