Classic Carrot Cake with Cream Cheese Icing

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Classic Carrot Cake with Cream Cheese Icing

Yield: 12

Author: Jennifer Cartier

Prep time: 1 H & 15 MCook time: 1 H & 10 MInactive time: 4 HourTotal time: 6 H & 25 M

This Carrot Cake with Cream Cheese Icing is a timeless, moist, and flavorful dessert that’s perfect for any occasion. The cake is wonderfully spiced, tender, and packed with carrots, while the creamy, tangy cream cheese frosting adds the perfect balance of sweetness. This recipe is sure to become a favorite!

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Ingredients

For the Carrot Cake

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger (optional)
• 4 large eggs, at room temperature
• 1 1/4 cups granulated sugar
• 1/2 cup packed brown sugar (light or dark)
• 1 cup vegetable oil (or canola oil)
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots (about 3 medium carrots)
• 1/2 cup crushed pineapple, drained (optional, but adds moisture)
• 1 cup chopped walnuts or pecans (optional, can also be toasted)
• 1/2 cup shredded coconut (optional)

For the Cream Cheese Frosting

• 8 oz cream cheese, softened (full-fat for best texture)
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar (icing sugar)
• 1 teaspoon vanilla extract
• Pinch of salt (optional)

Instructions

Prepare the Carrot Cake

1. 1. Preheat the Oven:
2. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles for easy removal.
3. 2. Mix the Dry Ingredients:
4. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger (if using). Set aside.
5. 3. Mix the Wet Ingredients:
6. In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until combined.
7. Add the oil and vanilla extract, and whisk until smooth and fully combined.
8. 4. Add the Carrots and Optional Ingredients:
9. Stir in the grated carrots, and if you’re using pineapple, nuts, or shredded coconut, add them to the batter now. Mix until everything is well combined.
10. 5. Combine Wet and Dry Ingredients:
11. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this could make the cake dense.
12. 6. Bake the Cake:
13. Divide the batter evenly between the prepared cake pans. Use a spatula to smooth the tops.
14. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs (not wet batter).
15. Once baked, remove from the oven and allow the cakes to cool in the pans for 10 minutes. Then, turn the cakes out onto a wire rack to cool completely.

Make the Cream Cheese Frosting

1. 1. Beat the Cream Cheese and Butter:
2. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes. Make sure both ingredients are at room temperature to avoid lumps.
3. 2. Add Powdered Sugar:
4. Gradually add the powdered sugar, about 1/2 cup at a time, and continue to beat until the frosting is smooth and fluffy. Scrape down the sides of the bowl as needed.
5. 3. Finish the Frosting:
6. Add the vanilla extract and a pinch of salt (if using), then continue to beat the frosting for another minute until it’s light and fluffy.

Assemble the Carrot Cake

1. 1. Frost the Cake:
2. Once the cakes are completely cool, place one layer on a serving plate or cake stand.
3. Spread a generous amount of cream cheese frosting on top of the first layer, smoothing it evenly to the edges.
4. Place the second layer of cake on top and press down gently. Frost the top and sides of the entire cake with the remaining cream cheese frosting.
5. 2. Decorate (Optional):
6. If desired, you can decorate the top with a sprinkle of chopped walnuts or pecans, or even shredded coconut. You can also pipe some decorative swirls of frosting along the edges.
7. Serve and Enjoy:
8. Slice the cake and enjoy the delightful combination of moist carrot cake with rich and creamy frosting. This cake is best served at room temperature and can be stored in an airtight container in the refrigerator for up to 5 days.

Notes

Tips for Perfect Carrot Cake:

Grating the Carrots: Use fresh, medium to large carrots and grate them finely. This helps the cake bake evenly and ensures a smooth texture. You can use a box grater or a food processor.

Moisture: If you’re using pineapple, make sure to drain it well so it doesn’t add too much moisture to the batter. This will help the cake hold its shape.

Oil vs. Butter: Using oil instead of butter in the cake gives it a tender crumb and helps it stay moist for longer.

Make-Ahead: This cake actually tastes better the next day as the flavours have time to develop! You can also freeze the layers for up to 3 months before frosting them. Just be sure to let them cool completely before wrapping and freezing.

Frosting Consistency: If the cream cheese frosting is too soft, you can chill it in the refrigerator for 15-20 minutes to firm it up before frosting the cake.

Recommended Products

Fox Run Large Mixing Bowl

BLACK+DECKER 3-in-1 Food Processor and Chopper

Professional Box Grater

10 Inch Round White Ceramic Cake Stand

Nonstick Bakeware 9

10

Nutrition Facts

Calories

759

Fat

42 g

Sat. Fat

14 g

Carbs

93 g

Fiber

2 g

Net carbs

90 g

Sugar

73 g

Protein

7 g

Sodium

366 mg

Cholesterol

101 mg

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Enjoy!

This Carrot Cake with Cream Cheese Icing is a truly irresistible dessert. With its perfect balance of warm spices, tender texture, and creamy frosting, it’s guaranteed to be a crowd-pleaser. Whether you're serving it at a birthday party, holiday gathering, or just for a special treat, this classic cake is always a winner.