Description
This Classic Carrot Cake with Cream Cheese Frosting is a moist, spiced cake loaded with grated carrots and optional nuts, layered and topped with a rich, creamy frosting. Perfect for celebrations or any time you crave a comforting dessert with warm autumnal spices and a luscious, tangy cream cheese topping.
Ingredients
Cake Ingredients
- 2 cups (250g) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- ¾ cup (150g) brown sugar, packed
- 1 cup (240ml) vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups (300g) grated carrots (about 4 medium carrots)
- ½ cup (60g) chopped walnuts or pecans (optional)
Cream Cheese Frosting Ingredients
- 8 oz (227g) cream cheese (room temperature)
- ½ cup (115g) unsalted butter (room temperature)
- 3 cups (360g) powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (optional for desired consistency)
Instructions
- Prepare pans and oven: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, nutmeg, cloves, and salt. Set this mixture aside for later use.
- Combine wet ingredients: In another bowl, whisk the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and fully combined.
- Add carrots: Gradually stir the grated carrots into the wet ingredients ensuring an even distribution throughout the batter.
- Combine wet and dry ingredients: Add the dry ingredient mixture to the wet mixture and stir gently until just combined. Be careful not to overmix. If using, gently fold in the chopped walnuts or pecans at this stage.
- Bake the cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the frosting: Beat the room temperature cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and 1-2 tablespoons of milk (if needed for easier spreading), and beat again until well combined and fluffy.
- Assemble the cake: Once the cakes are completely cool, place one cake layer on a serving plate and spread a thick layer of cream cheese frosting over the top. Place the second cake layer on top and cover the top and sides of the entire cake with the remaining frosting.
- Garnish and serve: Optionally, garnish the cake with additional chopped nuts, shredded coconut, or carrot decorations for a festive appearance. Serve and enjoy!
Notes
- Make sure the cakes are completely cool before frosting to prevent the frosting from melting.
- You can substitute nuts to suit preferences or omit them for a nut-free cake.
- If you prefer a sweeter frosting, you can add a bit more powdered sugar to taste.
- Use freshly grated carrots for the best texture and moisture.
- Store leftover cake covered in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
