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Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting
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A classic Carrot Cake with Cream Cheese Frosting that offers a perfect balance of moist texture, warm spices, and rich tangy frosting. This recipe uses simple pantry staples, fresh grated carrots, and a blend of cinnamon, nutmeg, and vanilla to create a deliciously comforting dessert ideal for any occasion.

Ingredients

Scale

For the Cake

  • 2 cups all-purpose flour (or gluten-free blend for gluten-free version)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • 1 ½ cups granulated sugar
  • ½ cup packed brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups finely grated fresh carrots
  • 1 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 to 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 to 2 teaspoons fresh lemon juice (optional)

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C). Grease your cake pans and gather all ingredients. Grate the carrots finely for the best texture and measure dry and wet ingredients separately.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger to evenly distribute the spices and leavening agents.
  3. Combine the Wet Ingredients: In a separate bowl, beat the eggs with granulated and brown sugar and vegetable oil until smooth. Stir in the vanilla extract for added aroma.
  4. Blend Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined, taking care not to overmix to maintain a tender crumb.
  5. Fold In the Carrots and Nuts: Carefully fold in the grated carrots and, if using, the chopped walnuts or pecans, ensuring even distribution throughout the batter.
  6. Bake the Cake: Pour the batter evenly into the prepared pans. Bake for about 30-40 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool Completely: Remove the cakes from the oven and allow them to cool fully in their pans before removing. Cooling completely prevents the frosting from melting.
  8. Make the Cream Cheese Frosting: Beat the softened cream cheese and butter together until creamy. Gradually add powdered sugar, then vanilla extract and optional lemon juice, continuing to beat until smooth and spreadable.
  9. Frost and Assemble: Place one cake layer on your serving plate, spread an even layer of frosting on top, then add the second layer and cover the entire cake with frosting. Smooth or decorate as desired.

Notes

  • Grate carrots finely for better texture and flavor infusion.
  • Do not overmix the batter to prevent a dense cake.
  • Use room temperature ingredients for smoother batter and better blending.
  • Cool cake layers completely before frosting to avoid melting the frosting.
  • Add a splash of fresh lemon juice to the frosting to brighten flavors.

Nutrition

Keywords: Carrot Cake, Cream Cheese Frosting, Moist Cake, Spiced Cake, Gluten-Free Cake Option, Classic Dessert

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