Carrot Cake with Cream Cheese Frosting

Carrot cake is a beloved dessert known for its moist texture, aromatic spices, and sweet, tangy cream cheese frosting. This classic treat blends grated carrots, warm spices, and a rich frosting to create a perfectly balanced cake ideal for any occasion.

Why You’ll Love This Recipe

• Moist and flavorful crumb thanks to fresh carrots and oil
• Warm spices that complement the cake without overwhelming it
• Smooth and tangy cream cheese frosting that pairs perfectly with the cake
• Easily customizable with nuts, raisins, or pineapple
• Great for celebrations, holidays, or everyday enjoyment

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• For the Cake:
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Ground cinnamon
  • Ground nutmeg
  • Ground ginger
  • Granulated sugar
  • Brown sugar
  • Vegetable oil
  • Eggs
  • Vanilla extract
  • Freshly grated carrots
  • Chopped walnuts or pecans (optional)
  • Raisins (optional)
• For the Cream Cheese Frosting:
  • Cream cheese, softened
  • Unsalted butter, softened
  • Powdered sugar
  • Vanilla extract
  • Pinch of salt

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, beat the granulated sugar, brown sugar, and oil until combined. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Fold in the grated carrots. Add optional nuts and raisins if desired.
6. Divide the batter evenly between the pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
8. For the frosting, beat the cream cheese and butter together until smooth. Add powdered sugar, vanilla, and salt, and beat until light and fluffy.
9. Frost the cooled cakes by layering and covering the top and sides evenly.
10. Slice and serve.

Servings and Timing

• Servings: 10–12 slices
• Preparation Time: 20 minutes
• Cooking Time: 30–35 minutes
• Total Time: About 1 hour

Variations

• Pineapple Carrot Cake: Add 1 cup of drained crushed pineapple for extra moisture.
• Coconut Carrot Cake: Stir in ½ cup of shredded coconut for added flavor and texture.
• Spiced Version: Add a pinch of ground cloves or cardamom for a deeper spice profile.
• Nut-Free Option: Omit the nuts for a smoother texture and allergy-friendly version.
• Cupcakes: Divide the batter into cupcake liners and bake for 18–20 minutes for individual portions.

Storage and Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 5 days due to the cream cheese frosting.
• Freezing: The unfrosted cake layers can be frozen for up to 3 months. Wrap them tightly in plastic wrap and foil. Thaw in the refrigerator overnight before frosting.
• Reheating: Carrot cake is best served at room temperature. Avoid reheating as the frosting may melt.

FAQs

How do I keep carrot cake moist?

Use freshly grated carrots and avoid overbaking. Adding pineapple or applesauce can also help retain moisture.

Can I make carrot cake ahead of time?

Yes, it can be made a day or two in advance. Store it in the refrigerator and let it sit at room temperature before serving.

Can I use pre-shredded carrots?

It is best to use freshly grated carrots, as pre-shredded ones are often too dry and coarse.

Can I make this recipe into cupcakes?

Yes, simply divide the batter into a lined muffin tin and bake for 18–20 minutes.

How do I know when the cake is done?

Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.

Can I add nuts or raisins?

Yes, both are classic additions. Use about ½ cup of each for balance.

Can I make this cake gluten-free?

You can substitute the flour with a gluten-free all-purpose blend. Check that your other ingredients are certified gluten-free.

What type of oil should I use?

Use a neutral oil like vegetable or canola oil. Avoid strong oils like olive oil.

Can I frost the cake while it’s warm?

No, allow the cake to cool completely before applying the frosting to prevent melting.

How long does cream cheese frosting last?

Cream cheese frosting can be stored in the refrigerator for up to 5 days in an airtight container.

Conclusion

Carrot cake with cream cheese frosting is a timeless dessert that blends warm spices, sweet carrots, and tangy frosting into a delightful treat. Whether you’re baking for a holiday, special event, or a cozy weekend, this classic recipe promises satisfaction in every slice. Try it once, and it may just become a staple in your dessert collection.

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