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Carrot cake has been a beloved dessert for generations, celebrated not only for its delightful flavor but also for its unique blend of ingredients that make it a wholesome choice for sweet indulgence. The allure of carrot cake lies in its moist, spiced layers that are complemented by the rich, creamy texture of cream cheese frosting. This harmonious combination makes it an ideal treat for various occasions, from birthdays to holiday gatherings, or even just a cozy afternoon tea.

Carrot Cake with Cream Cheese Frosting

Discover the joy of baking with this heavenly carrot cake topped with luscious cream cheese frosting. Experience the perfect blend of moist, spiced layers made from fresh carrots and pineapple, balanced beautifully by the rich, tangy frosting. This step-by-step guide will help you create a stunning dessert that's perfect for celebrations or cozy gatherings. Dive into the sweet history of carrot cake and elevate your baking skills with this timeless recipe.

Ingredients
  

For the Carrot Cake:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup granulated sugar

1 cup packed brown sugar

1 cup vegetable oil

4 large eggs

1 teaspoon vanilla extract

3 cups grated carrots (about 5-6 medium carrots)

1 cup crushed pineapple, drained

1/2 cup chopped walnuts (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

1 teaspoon vanilla extract

A pinch of salt

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by lightly greasing them and lining the bottoms with parchment paper.

    Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.

      Combine the Wet Ingredients: In another bowl, whisk together 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.

        Incorporate the Grated Carrots and Pineapple: Add the grated carrots and drained crushed pineapple to the wet mixture, stirring until evenly combined.

          Combine Wet and Dry Mixtures: Gradually add the flour mixture to the wet ingredients, mixing gently until just combined. Take care not to over-mix. Fold in the walnuts and raisins if using.

            Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

              Prepare the Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar, mixing until smooth. Stir in the vanilla extract and a pinch of salt. Adjust the consistency with a little milk or more powdered sugar if needed.

                Frost the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Place the second layer over the first and frost the top and sides of the cake until fully covered.

                  Serve: Decorate with extra walnuts or carrot decorations if desired. Slice the cake and serve at room temperature.

                    Prep Time, Total Time, Servings: 30 minutes | 1 hour | 12 servings