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Moist Carrot Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 64 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 55-60 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Moist Carrot Cake with Cream Cheese Frosting is a classic dessert featuring tender, flavorful layers packed with grated carrots, warm spices, and optional ingredients like crushed pineapple, walnuts, and raisins for added texture and moisture. Topped with a rich and creamy homemade cream cheese frosting, this cake is perfect for celebrations or a comforting treat.

Ingredients

Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1 cup packed brown sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 cups finely grated carrots (about 4 medium carrots)
  • 1/2 cup crushed pineapple, drained (optional)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)

Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. 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.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside to combine flavors.
  3. Whisk Eggs and Sugars: In a large bowl, whisk the eggs along with granulated sugar and brown sugar until the mixture is smooth and slightly fluffy, about 3 to 4 minutes.
  4. Add Oil and Vanilla: Incorporate the vegetable oil and vanilla extract into the egg mixture, whisking until fully combined and uniform.
  5. Combine Wet and Dry: Slowly add the dry ingredients to the wet mixture, stirring carefully until just combined to avoid overmixing which can toughen the cake.
  6. Fold in Additions: Gently stir in the grated carrots, crushed pineapple if using, chopped walnuts or pecans, and raisins if desired. The batter will be quite thick at this stage, which is normal.
  7. Fill Pans: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula for even baking.
  8. Bake: Place the pans in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Once baked, cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
  9. Prepare Frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy, about 3 to 4 minutes.
  10. Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, beating continuously until the frosting is smooth, fluffy, and spreadable.
  11. Flavor Frosting: Stir in vanilla extract and a pinch of salt to balance the sweetness perfectly.
  12. Assemble Cake: Once the cakes are completely cool, spread a generous layer of cream cheese frosting on top of the first cake layer. Place the second layer on top and frost the top and sides of the entire cake evenly.
  13. Garnish and Serve: Optionally, garnish the cake with extra chopped walnuts or shredded coconut for added texture and presentation. Serve and enjoy!

Notes

  • For a more moist cake, the crushed pineapple is recommended but can be omitted if you prefer.
  • Make sure the cakes are completely cool before frosting to prevent the frosting from melting.
  • Use fresh grated carrots for the best texture and flavor.
  • You can substitute walnuts with pecans based on preference.
  • Store the cake covered in the refrigerator; it stays fresh for up to 4 days.

Find it online: https://slsrecipes.com/moist-carrot-cake-with-cream-cheese-frosting-recipe-2/