Classic Carrot Cake with Cream Cheese Frosting is a beloved dessert that combines the moist, spiced cake with rich and tangy cream cheese frosting. It’s perfect for birthdays, holidays, or just when you’re craving a delicious homemade treat. Here’s a foolproof recipe to create this delightful dessert!
Classic Carrot Cake with Cream Cheese Frosting
Ingredients:
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 large eggs
- 1 1/2 cups vegetable oil
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots (about 3-4 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar (confectioners’ sugar)
- 1 teaspoon vanilla extract
- A pinch of salt (to balance sweetness)
Instructions:
For the Carrot Cake:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
- Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients:
- In a separate large bowl, whisk the eggs, vegetable oil, and vanilla extract until smooth and well combined.
- Add Carrots and Optional Add-ins:
- Stir in the grated carrots, and if you’re using them, fold in the chopped walnuts and raisins.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Bake the Cake:
- Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
For the Cream Cheese Frosting:
- Beat the Cream Cheese and Butter:
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2-3 minutes.
- Add Powdered Sugar and Flavorings:
- Gradually add the powdered sugar, 1 cup at a time, and continue beating until smooth and fluffy. Add vanilla extract and a pinch of salt, and beat for another minute to combine.
- Frost the Cake:
- Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous amount of cream cheese frosting over the top.
- Place the second cake layer on top, and frost the top and sides of the entire cake with the remaining frosting.
- Optional Garnishes:
- You can sprinkle chopped walnuts or pecans over the top of the cake for extra crunch and decoration, or pipe a decorative border around the edges with any leftover frosting.
Tips:
- Make ahead: The cake can be made a day ahead of time and stored at room temperature, covered in plastic wrap. Frost just before serving.
- Moisture: The carrots in the cake keep it super moist. Be sure to use freshly grated carrots for the best texture.
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months if tightly wrapped.
This Classic Carrot Cake is full of warm spices and topped with smooth, tangy cream cheese frosting. It’s always a crowd-pleaser, whether you’re serving it for a special occasion or just a regular afternoon treat with a cup of tea.
Are you planning to make this cake for a special occasion, or just because you’re in the mood for something delicious?