Introduction
Carrot cake with cream cheese frosting is a classic dessert loved by many. It’s soft, moist, and full of sweet and spicy flavors. The carrots in the cake add natural sweetness and a nice texture. The cream cheese frosting on top is smooth, tangy, and creamy, making it the perfect match for the cake. This cake is great for birthdays, holidays, or just a special treat.
Even if you don’t like carrots, you might be surprised how delicious carrot cake can be! In this article, I will guide you step-by-step on how to make a perfect carrot cake with cream cheese frosting. The recipe is simple and uses easy-to-find ingredients. So, let’s get baking!
Ingredients – Carrot Cake
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- ½ teaspoon salt
- 4 large eggs
- 1 cup vegetable oil (or any mild-flavored oil)
- 1 ¼ cups granulated sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 4 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
- 1 cup crushed pineapple, drained (optional for extra moistness)
For the Cream Cheese Frosting:
- 8 ounces (225 grams) cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Step by Step Process – Carrot Cake
Step 1: Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. This will prevent the cake from sticking.
Step 2: Mix the Dry Ingredients
In a large bowl, sift or whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this bowl aside.
Step 3: Mix the Wet Ingredients
In another big bowl, beat the eggs well. Add the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix everything until well combined.
Step 4: Combine Wet and Dry Mixtures
Slowly add the dry ingredients into the wet ingredients. Stir gently with a spatula or spoon until just combined. Don’t overmix because it can make the cake tough.
Step 5: Add Carrots and Extras
Fold in the grated carrots, nuts, and crushed pineapple if you are using them. Mix lightly until everything is evenly spread.
Step 6: Pour the Batter into Pans
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
Step 7: Bake the Cake
Place the pans in the oven and bake for about 30 to 35 minutes. You can check if the cakes are done by inserting a toothpick in the center. If it comes out clean or with a few crumbs, the cake is ready.
Step 8: Cool the Cakes
Let the cakes cool in the pans for about 10 minutes. Then, carefully remove them from the pans and place them on a wire rack to cool completely. The cake should be completely cool before frosting.
Step 9: Prepare the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and a pinch of salt. Beat until the frosting is light and fluffy.
Step 10: Frost the Cake
Place one cake layer on a serving plate. Spread a thick layer of cream cheese frosting on top. Then place the second cake layer on top and cover the entire cake with the remaining frosting. You can decorate the cake with extra nuts or carrot shapes if you like.
Step 11: Serve and Enjoy
Cut the cake into slices and enjoy! Store leftovers in the fridge because the cream cheese frosting needs to be kept cold.
Nutritional Information
| Nutrient | Amount per Serving (1 slice) | % Daily Value* |
|---|---|---|
| Calories | 400 | 20% |
| Total Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 65mg | 22% |
| Sodium | 300mg | 13% |
| Total Carbohydrates | 45g | 15% |
| Dietary Fiber | 2g | 8% |
| Sugars | 30g | – |
| Protein | 4g | 8% |
| Vitamin A | 150% | (from carrots) |
| Vitamin C | 2% | |
| Calcium | 6% | |
| Iron | 6% |
Frequently Asked Questions
Q1: Can I make this carrot cake without nuts?
Yes! You can leave out the nuts if you don’t like them or have allergies. The cake will still be moist and tasty.
Q2: How do I store carrot cake?
Store the cake in an airtight container in the refrigerator. It will last up to 4-5 days. You can also freeze it for up to 2 months.
Q3: Can I use a different frosting?
Sure! While cream cheese frosting is traditional and delicious, you can try buttercream, whipped cream, or even a simple dusting of powdered sugar.
Q4: Why is there crushed pineapple in some recipes?
Crushed pineapple adds extra moisture and a slight sweetness, making the cake even more soft and flavorful. It’s optional but recommended.
Q5: Can I make this cake gluten-free?
Yes, by using a gluten-free flour blend instead of all-purpose flour. Make sure the blend includes xanthan gum for the best texture.
Final Thoughts
Carrot cake with cream cheese frosting is a wonderful dessert that combines healthy carrots with sweet, creamy frosting. It’s easy to make, and you can customize it with nuts or pineapple for extra flavor. This cake is perfect for any occasion, and once you try this recipe, it might become your new favorite!
Remember to take your time baking and frosting — the effort will pay off with a delicious treat that everyone will love. Happy baking!
