Description
This Moist Carrot Cake with Cream Cheese Frosting is a classic dessert full of warm spices, tender grated carrots, and optional add-ins like pineapple and nuts. The cake is delightfully moist and pairs perfectly with a rich, creamy homemade cream cheese frosting. Ideal for celebrations or a comforting treat, this recipe yields two 9-inch layers and serves 12 people.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots (about 4 medium carrots)
- 1/2 cup crushed pineapple, drained (optional)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Cream Cheese Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them or lining them with parchment paper to prevent sticking.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this mixture aside.
- Mix wet ingredients: In a large bowl, whisk the eggs, granulated sugar, and brown sugar together until smooth and slightly fluffy, around 3-4 minutes.
- Add oil and vanilla: Pour in the vegetable oil and vanilla extract to the egg mixture, whisking until fully combined.
- Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
- Incorporate carrots and optional add-ins: Fold in the finely grated carrots along with the drained crushed pineapple, walnuts, and raisins if using. The batter will be thick, which is normal.
- Prepare to bake: Divide the batter evenly between the prepared cake pans, smoothing the tops for even baking.
- Bake the cakes: Place pans in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the cakes cool in their pans for 10 minutes before moving them to a wire rack to cool completely.
- Make the frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy, about 3-4 minutes.
- Add powdered sugar: Gradually add the powdered sugar one cup at a time to the cream cheese mixture, beating until the frosting is smooth and fluffy.
- Flavor the frosting: Stir in vanilla extract and a pinch of salt to enhance the flavor.
- Assemble the cake: Once the cakes have completely cooled, spread a generous layer of frosting on top of the first cake layer. Place the second layer on top and continue frosting the top and sides evenly.
- Optional garnish: Decorate the finished cake with extra chopped walnuts or shredded coconut if desired for added texture and visual appeal.
Notes
- For a moister cake, include the crushed pineapple as it adds extra moisture and sweetness.
- Be careful not to overmix the batter once the wet and dry ingredients are combined to keep the cake light and tender.
- Ensure the cakes are completely cooled before frosting to prevent the frosting from melting.
- You can substitute walnuts with pecans based on preference or allergy considerations.
- The cake layers can be made a day ahead and stored wrapped in plastic wrap at room temperature for freshness.
