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Carrot Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 48 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This classic Carrot Cake with Cream Cheese Frosting is a moist, flavorful dessert perfect for any occasion. Packed with grated carrots, warm spices, and optional pineapple and nuts, it offers a delightful texture and taste. The rich, creamy frosting made from cream cheese and butter adds the perfect finishing touch to this traditional American favorite.

Ingredients

Dry 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

Wet Ingredients

  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 3 large eggs, room temperature
  • 3/4 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons vanilla extract

Add-ins

  • 2 cups finely grated carrots
  • 1/2 cup crushed pineapple, drained (optional)
  • 1/2 cup chopped walnuts or pecans (optional)

Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
  3. Mix Wet Ingredients: In a large bowl, whisk the granulated sugar, brown sugar, eggs, vegetable oil, unsweetened applesauce, and vanilla extract until the mixture is smooth and uniform.
  4. Combine Batter: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined to avoid overmixing.
  5. Add Carrots and Optional Ingredients: Fold in the finely grated carrots along with the drained crushed pineapple and chopped walnuts or pecans if using, ensuring they are evenly distributed.
  6. Bake the Cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the Cakes: Let the cakes cool in their pans for about 10 minutes. Then, turn them out onto wire racks to cool completely before frosting.
  8. Prepare the Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract and continue beating until the frosting is fluffy.
  9. Assemble the Cake: Once the cakes are completely cooled, frost the first layer generously. Place the second layer on top and frost the top and sides evenly to finish.

Notes

  • Grate the carrots finely for the best texture and even distribution in the cake.
  • The cake can be made a day ahead and stored covered in the refrigerator before frosting to save time.
  • Ensure the cream cheese and butter are softened to avoid lumps in the frosting.
  • If you prefer a nut-free or pineapple-free version, simply omit these add-ins without affecting the cake’s overall flavor.

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