Description
Carrot Cake with Cream Cheese Frosting is a classic dessert featuring moist spiced cake filled with freshly grated carrots and topped with a rich, tangy cream cheese frosting for a comforting homemade treat.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 3/4 cup chopped walnuts or pecans (optional)
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (if needed)
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans or line with parchment paper.
- In a bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl mix the granulated sugar, brown sugar, and vegetable oil until smooth.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the grated carrots, crushed pineapple, and nuts if using.
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes then transfer to a wire rack to cool completely.
- For the frosting beat the cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar and mix until fluffy, then add vanilla extract.
- Add milk if needed to reach a smooth spreadable consistency.
- Spread frosting on one cake layer, place the second layer on top, and frost the top and sides.
Notes
- Add shredded coconut for extra texture and flavor.
- Increase pineapple slightly for a fruitier cake but reduce oil slightly to balance moisture.
- Combine walnuts and pecans for more crunch.
- Use the batter to make cupcakes and bake for 18–22 minutes.
- Add a pinch of salt to the frosting to balance sweetness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 38 g
- Sodium: 310 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg
