Carrot Cake Cream Cheese Frosting (Print Version)
Moist spiced carrot cake with tangy cream cheese frosting; optional nuts or pineapple. Serves 12.
# What You'll Need:
→ Cake Batter
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 ½ teaspoons baking soda
04 - 1 teaspoon ground cinnamon
05 - ½ teaspoon ground nutmeg
06 - ½ teaspoon salt
07 - 3 large eggs, room temperature
08 - 1 cup granulated sugar
09 - ½ cup packed light brown sugar
10 - 1 cup vegetable oil
11 - 2 teaspoons vanilla extract
12 - 2 cups grated carrots
13 - ½ cup chopped walnuts or pecans (optional)
14 - ½ cup crushed pineapple, well-drained (optional)
→ Cream Cheese Frosting
15 - 8 oz cream cheese, softened
16 - 4 oz unsalted butter, softened
17 - 2 to 2 ½ cups powdered sugar, sifted
18 - 1 teaspoon vanilla extract
19 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans or one 9x13-inch rectangular pan.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly distributed.
03 - In a large bowl, beat the eggs, granulated sugar, and packed light brown sugar until smooth and well combined. Add the vegetable oil and vanilla extract, mixing thoroughly.
04 - Gradually fold the dry ingredient mixture into the wet ingredients, stirring until just combined. Do not overmix.
05 - Gently fold in the grated carrots, chopped nuts, and drained crushed pineapple if using, distributing evenly throughout the batter.
06 - Pour the batter into the prepared pan(s) and smooth the top with a spatula to ensure an even layer.
07 - Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan(s) on a wire rack.
08 - In a mixing bowl, beat the softened cream cheese and unsalted butter together until light and fluffy. Gradually add the sifted powdered sugar, vanilla extract, and a pinch of salt, beating until smooth and creamy.
09 - Spread the cream cheese frosting evenly over the completely cooled cake. If using layered rounds, frost between the layers and cover the top and sides evenly.
# Expert Advice:
01 -
- The crushed pineapple is my secret weapon and it keeps every bite outrageously moist without anyone guessing why.
- That tangy cream cheese frosting balances the warm spices so perfectly that even people who skip dessert will ask for a second slice.
02 -
- Opening the oven door before the thirty minute mark can cause the center to collapse and there is no recovering from that.
- Frosting a warm cake will melt the cream cheese into a puddle so wait until you are absolutely certain the layers are cool throughout.
03 -
- Line the bottom of your cake pans with parchment rounds and you will never risk tearing a layer when turning it out.
- Refrigerate the frosted cake for twenty minutes before slicing and you will get clean, bakery worthy edges on every piece.