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Carrot Cake with Cream Cheese Frosting

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  • Author: Lisa
  • Prep Time: 25 minutes
  • Cook Time: 35–45 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12–14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This classic carrot cake is moist, warmly spiced, and topped with a rich cream cheese frosting. Enhanced with optional ingredients like pineapple, nuts, or raisins, it’s a comforting dessert perfect for celebrations or everyday indulgence.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger (optional)
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 large eggs
  • 1 1/4 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots
  • 1/2 cup crushed pineapple, drained (optional)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3–4 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch baking dish.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, beat the eggs, granulated sugar, and brown sugar until smooth.
  4. Slowly mix in the oil and vanilla extract.
  5. Stir in the dry ingredients until just combined.
  6. Fold in the grated carrots, and if using, crushed pineapple, nuts, and raisins.
  7. Pour the batter evenly into the prepared pans.
  8. Bake for 30–35 minutes for round pans or 40–45 minutes for a 9×13-inch pan, or until a toothpick inserted in the center comes out clean.
  9. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  10. For the frosting, beat cream cheese and butter together until smooth.
  11. Gradually add powdered sugar, then vanilla, and beat until light and fluffy.
  12. Frost the cooled cake, spreading evenly over the top and sides if layered. Decorate with extra chopped nuts if desired.

Notes

Use freshly grated carrots for the best texture and moisture.To make it nut-free, simply omit the nuts.To lighten it up, replace some of the oil with applesauce or Greek yogurt.Make it gluten-free using a 1:1 gluten-free flour blend.The cake layers can be made a day ahead or frozen for future use.

Nutrition

  • Serving Size: 1 slice (1/14 of cake)
  • Calories: 420
  • Sugar: 34g
  • Sodium: 280mg
  • Fat: 23g
  • Saturated Fat: 6g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 55mg

Find it online: https://lisarecipe.com/carrot-cake-with-cream-cheese-frosting/