Description
This classic Carrot Cake with Cream Cheese Frosting is a moist, spiced dessert perfect for any occasion. Made with freshly grated carrots, warm cinnamon and nutmeg spices, and optional nuts and pineapple for added texture and flavor, it is topped with a smooth and tangy cream cheese frosting. The cake layers bake to perfection, delivering a tender crumb that melts in your mouth. Ideal for celebrations or a sweet treat, this American favorite offers a delightful balance of sweet and spice.
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 salt
- 1/2 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 cup chopped walnuts or pecans (optional)
- 1/2 cup crushed pineapple, drained (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
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, and salt until evenly combined.
- Combine Wet Ingredients: In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil together until fully blended and smooth. Add the eggs one at a time, beating well after each to ensure incorporation. Stir in the vanilla extract.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing which can toughen the cake.
- Add Carrots and Optional Ingredients: Gently fold in the finely grated carrots, chopped nuts, and crushed pineapple if using, ensuring even distribution throughout the batter.
- Fill and Bake Pans: Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes, then carefully remove them from the pans and place on wire racks to cool completely.
- Prepare the Cream Cheese Frosting: Beat the softened cream cheese and unsalted butter together in a bowl until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, continuing to beat until the frosting is light and fluffy.
- Assemble the Cake: Once the cakes are completely cooled, frost one layer with the cream cheese frosting. Stack the second cake layer on top and continue frosting the top and sides of the cake evenly.
- Garnish and Serve: Optionally, garnish the cake with chopped nuts or a dusting of cinnamon for an extra decorative touch. Refrigerate after frosting to maintain freshness and serve chilled or at room temperature.
Notes
- This cake stays moist for days and flavor improves after resting overnight.
- You can make this recipe as cupcakes or in a sheet cake pan if preferred.
- Refrigerate the cake after frosting to keep the cream cheese frosting fresh and firm.
- For nut allergies, omit walnuts or pecans without affecting the cake’s taste significantly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
