Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Carrot Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 46 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic Carrot Cake with Cream Cheese Frosting is a moist and flavorful dessert perfect for any occasion. Featuring shredded carrots, warm spices like cinnamon and nutmeg, and optional crunchy walnuts, this cake is elevated by a rich and creamy cream cheese frosting. With easy-to-follow steps and common ingredients, it’s a delightful treat for carrot cake lovers.

Ingredients

Scale

Dry Ingredients

  • 2 cups (250 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • 1 cup (220 g) brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup (240 ml) vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups shredded carrots (about 6 medium carrots)
  • 1 cup crushed walnuts (optional)

Cream Cheese Frosting

  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup (115 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepping Your Ingredients: Gather and measure all ingredients to ensure a smooth baking process and accurate incorporation of elements for the batter and frosting.
  2. Mixing the Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk these ingredients together to evenly distribute the leavening agents and spices.
  3. Combining Wet Ingredients: In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until homogenous. This mixture will add moisture and help bind the batter.
  4. Incorporating Carrots and Nuts: Pour the wet mixture into the dry ingredients bowl, stirring gently until just combined. Then fold in the shredded carrots and crushed walnuts carefully, so as not to overmix, which can toughen the cake.
  5. Baking the Carrot Cake: Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper. Divide the batter evenly between the pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely in pans before frosting.
  6. Preparing the Cream Cheese Frosting: In a clean bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the sifted powdered sugar, beating until fluffy. Mix in the vanilla extract and a pinch of salt to balance sweetness and enhance flavor.
  7. Frosting the Cake: Once the cake layers are completely cool, spread an even layer of cream cheese frosting on top of one layer, then stack the second layer and frost the top and sides of the cake evenly. Refrigerate if needed to set the frosting before serving.

Notes

  • For best results, use fresh carrots and shred them finely for even moisture distribution.
  • Walnuts are optional but add a nice crunch and flavor contrast.
  • Ensure the cake layers are completely cool before frosting to prevent the frosting from melting.
  • Store the cake covered in the refrigerator for up to 4 days.
  • You can substitute vegetable oil with melted coconut oil for a slight flavor variation.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://flavorfuldailymeals.com/carrot-cake-with-cream-cheese-frosting-recipe/