Oh, let me tell you about my all-time favorite dessert – carrot cake with cream cheese frosting! This delightful treat combines the sweetness of carrots with the richness of cream cheese, creating a heavenly combination that will leave you craving for more. The cake itself is moist and flavorful, filled with shredded carrots, warm spices like cinnamon and nutmeg, and a hint of sweetness from brown sugar.

But the real star of this dessert is the creamy and tangy cream cheese frosting, generously spread all over the cake. The velvety smooth texture and the perfect balance of sweetness and tanginess make this frosting a match made in heaven for the carrot cake. Trust me, one bite of this carrot cake with cream cheese frosting, and you’ll be hooked!

Ingredients Needed for This Recipe

FOR THE CARROT CAKE:

• 2 cups all-purpose flour spooned & leveled (250 grams)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• ¾ cup canola or vegetable oil (180ml)
• 4 large eggs at room temperature
• 1 ½ cups packed light brown sugar (300 grams)
• ½ cup granulated sugar (100 grams)
• ½ cup unsweetened applesauce (125 grams)
• 1 teaspoon pure vanilla extract
• 3 cups lightly packed grated carrots (300 grams)

FOR THE CREAM CHEESE FROSTING:

• 1 (8-ounce) package brick style cream cheese (226 grams) softened
• ½ cup unsalted butter (115 grams) softened
• 2 cups powdered sugar (240 grams)
• 1 teaspoon pure vanilla extract

Instructuons for Making This Carrot Cake

1. In order to prepare the carrot cake, first preheat the oven to 350°F (180°C). Make sure to thoroughly spray two 9-inch round cake pans with non-stick cooking spray and place a circle of parchment paper at the bottom of each pan. Set these pans aside for now.
2. Combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a large mixing bowl, and whisk them together until they are well mixed. Set the bowl aside.
3. Combine the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract in a different large bowl, whisking until thoroughly blended. Mix in the grated carrots until fully incorporated.
4. Combine the wet ingredients with the dry ingredients by pouring them in and using a whisk or rubber spatula. Mix them together until they are just combined, taking care not to over mix the batter.
5. Divide the cake batter equally into both greased cake pans. Place in the oven and bake for approximately 30 to 35 minutes, or until the tops of the cakes are firm and a toothpick inserted into the center of each cake comes out without any batter clinging to it.
6. Take out of the oven, place on a wire rack, and let it cool in the pans for about 20 to 25 minutes. After the cakes have cooled down, take them out of the pans and put them back on the wire rack to continue cooling.
7. To prepare the cream cheese frosting: In a stand mixer with a paddle attachment, or in a large mixing bowl with a hand-held mixer, blend the cream cheese until it becomes smooth. Afterwards, add the butter and mix for approximately 30 seconds to 1 minute until the ingredients are fully combined and the mixture is smooth.
8. Include the powdered sugar and vanilla extract and keep blending until thoroughly mixed, pausing occasionally to scrape the sides of the bowl.
9. To put the cake together: Use a knife or cake leveler to make the tops of each cake even. Put one cake layer on a cake stand, add a little more than 1/2 cup of frosting on top, and spread it out evenly. Add the other cake layer on top and use the rest of the frosting to cover the top and sides of the cake. If desired, finish by adding pecans or other preferred toppings.

Tips for Perfecting the Recipe

Understand Your Ingredients: Each ingredient in a carrot cake recipe plays a crucial role. For instance, oil provides moisture, making the cake tender and moist, while the combination of brown and granulated sugar adds depth of flavor and additional moisture. Knowing the purpose of each ingredient can help you make informed adjustments if needed.

The Importance of Fresh Ingredients: Using fresh, high-quality ingredients can significantly impact the flavor and texture of your carrot cake. Freshly grated carrots, for example, are moister and sweeter than pre-packaged ones. Similarly, spices like cinnamon, ginger, and nutmeg lose their potency over time, so ensure they’re fresh for the best flavor profile.

Mixing Matters: Overmixing the batter can lead to a dense and tough cake because it develops the gluten in the flour. Mix the dry and wet ingredients until just combined for a tender crumb. This also applies when adding the carrots and any nuts or raisins you choose to include.

Oven Temperature Accuracy: Oven temperatures can vary, which affects baking times and outcomes. Use an oven thermometer to ensure the accuracy of your oven’s temperature setting. Baking the cake at the right temperature ensures it rises properly and cooks evenly.

Parchment Paper for Easy Removal: Lining your cake pans with parchment paper not only prevents sticking but also allows for easy removal of the cakes after baking. This simple step can prevent your beautifully baked layers from breaking apart.

Cooling Is Crucial: Allowing the cake layers to cool completely before frosting is vital. Attempting to frost a warm cake can cause the frosting to melt and slide off. Cooling on a wire rack ensures air circulation around the cake, cooling it more quickly and evenly.

Frosting Consistency: The consistency of your cream cheese frosting is key to a beautifully assembled cake. If the frosting is too runny, chill it in the refrigerator for a bit. If it’s too stiff, a tablespoon of milk or cream can help achieve the right consistency for spreading.

Serving Suggestions

Classic Presentation: A carrot cake presented on a cake stand, with smooth cream cheese frosting and a sprinkle of chopped nuts (walnuts or pecans) on top, offers a timeless and elegant look. Edible flowers or a dusting of cinnamon can add a touch of sophistication.

Individual Servings: For a more personalized touch, consider making carrot cake cupcakes using the same batter. They’re perfect for parties and can be decorated with a swirl of cream cheese frosting and a small piece of candied carrot or a sprinkle of nutmeg.

Layering Creativity: Experiment with adding layers of flavor by incorporating a thin layer of pineapple compote, apricot jam, or even a sprinkle of coconut between the cake layers for an unexpected burst of flavor.

Dessert Pairings: Carrot cake pairs beautifully with a scoop of vanilla or cinnamon ice cream. For a more adult twist, serve alongside a dessert wine such as a late harvest Riesling or a Sauternes.

Storage Tips

Refrigerating Your Cake: Due to the cream cheese frosting, it’s best to store carrot cake in the refrigerator. Cover it with a cake dome or an inverted bowl to protect it from absorbing any fridge odors and to prevent it from drying out. Properly stored, it can last for up to 5 days.

Freezing for Longevity: Carrot cake freezes exceptionally well, even when frosted. Wrap individual slices or the whole cake tightly in plastic wrap, then in aluminum foil to prevent freezer burn. When ready to enjoy, thaw in the refrigerator overnight. For best quality, consume within 3 months.

Reviving Refrigerated Cake: To bring a refrigerated carrot cake back to its best texture, let it sit at room temperature for about an hour before serving. This allows the cake to soften and the frosting to become creamy again.

Frequently Asked Questions

Can I make carrot cake gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Look for one that’s a 1:1 replacement to ensure the texture remains similar to the original recipe.

Is it possible to make the cake vegan? To make a vegan carrot cake, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use vegan cream cheese and butter substitutes in the frosting. Ensure your sugar is vegan as well.

Can I reduce the sugar in the recipe? Yes, you can reduce the sugar, but keep in mind that it will affect the cake’s moisture and texture. Consider replacing some of the sugar with unsweetened applesauce or mashed bananas for natural sweetness and moisture.

What can I use instead of oil? If you prefer not to use oil, unsweetened applesauce or mashed bananas are good substitutes. They add moisture to the cake without the fat, but the texture might be slightly different.

How do I know when the cake is done? The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. The edges of the cake should also start to pull away from the sides of the pan.

Can I add nuts or fruits to the batter? Absolutely! Chopped walnuts or pecans add a lovely texture to the cake, and raisins or finely chopped pineapple can introduce a hint of natural sweetness and moisture. Adjust the quantity to your preference, typically around ¾ to 1 cup.

Carrot Cake with Cream Cheese Frosting

This carrot cake recipe is easy to make and perfect for any occasion. This is the most delicious and moist cake you've ever tasted!

No ratings yet

PRINT PIN RATE

INGREDIENTS

FOR THE CARROT CAKE:

• 2 cups all-purpose flour spooned & leveled 250 grams
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• ¾ cup canola or vegetable oil 180ml
• 4 large eggs at room temperature
• 1 ½ cups packed light brown sugar 300 grams
• ½ cup granulated sugar 100 grams
• ½ cup unsweetened applesauce 125 grams
• 1 teaspoon pure vanilla extract
• 3 cups lightly packed grated carrots 300 grams

FOR THE CREAM CHEESE FROSTING:

• 1 8-ounce package brick style cream cheese (226 grams) softened
• ½ cup unsalted butter 115 grams softened
• 2 cups powdered sugar 240 grams
• 1 teaspoon pure vanilla extract

INSTRUCTIONS

• In order to prepare the carrot cake, first preheat the oven to 350°F (180°C). Make sure to thoroughly spray two 9-inch round cake pans with non-stick cooking spray and place a circle of parchment paper at the bottom of each pan. Set these pans aside for now.
• Combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a large mixing bowl, and whisk them together until they are well mixed. Set the bowl aside.
• Combine the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract in a different large bowl, whisking until thoroughly blended. Mix in the grated carrots until fully incorporated.
• Combine the wet ingredients with the dry ingredients by pouring them in and using a whisk or rubber spatula. Mix them together until they are just combined, taking care not to over mix the batter.
• Divide the cake batter equally into both greased cake pans. Place in the oven and bake for approximately 30 to 35 minutes, or until the tops of the cakes are firm and a toothpick inserted into the center of each cake comes out without any batter clinging to it.
• Take out of the oven, place on a wire rack, and let it cool in the pans for about 20 to 25 minutes. After the cakes have cooled down, take them out of the pans and put them back on the wire rack to continue cooling.
• To prepare the cream cheese frosting: In a stand mixer with a paddle attachment, or in a large mixing bowl with a hand-held mixer, blend the cream cheese until it becomes smooth. Afterwards, add the butter and mix for approximately 30 seconds to 1 minute until the ingredients are fully combined and the mixture is smooth.
• Include the powdered sugar and vanilla extract and keep blending until thoroughly mixed, pausing occasionally to scrape the sides of the bowl.
• To put the cake together: Use a knife or cake leveler to make the tops of each cake even. Put one cake layer on a cake stand, add a little more than 1/2 cup of frosting on top, and spread it out evenly. Add the other cake layer on top and use the rest of the frosting to cover the top and sides of the cake. If desired, finish by adding pecans or other preferred toppings.