Hey y’all! There’s nothing quite like a slice of moist, flavorful carrot cake topped with rich cream cheese frosting. Whether it’s for a birthday, a festive gathering, or simply a sweet treat after dinner, this cake is sure to delight everyone. Let’s get cooking!
Why You’ll Love This Carrot Cake
- Moist and flavorful with a hint of cinnamon.
- Perfect balance of sweetness and spice.
- Cream cheese frosting adds a tangy richness.
- Simple ingredients, big taste.
- Great for any occasion, from birthdays to holiday gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 cups vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups grated carrots
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Directions
Prepare the Batter
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In another large bowl, mix the oil, granulated sugar, brown sugar, eggs, and vanilla until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the grated carrots, walnuts, and raisins, if using.
Bake the Cake
- Divide the batter evenly between the prepared pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Make the Cream Cheese Frosting
- Beat the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar and beat until light and fluffy.
- Stir in the vanilla extract.
Assemble the Cake
- Place one cake layer on a serving platter and spread with frosting.
- Top with the second layer and frost the top and sides of the cake.
Notes
- For added flavor, try toasting the walnuts before adding them to the batter. Learn how to toast nuts.
- If you’re out of cream cheese, mascarpone cheese can be a nice alternative. Read more about the differences.
Variations
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
- Pineapple Carrot Cake: Add 1/2 cup of crushed pineapple for extra moisture and sweetness.
- Vegan Version: Use flax eggs and vegan cream cheese for a plant-based option.
Required Equipment
- Mixing bowls
- Electric mixer
- 9-inch round cake pans
- Wire racks
Storage Instructions
Store the carrot cake in an airtight container in the refrigerator for up to five days. For longer storage, wrap individual slices and freeze for up to three months.
Suggested Pairings
Serve this carrot cake with a hot cup of coffee or a cold glass of milk for a perfect pairing. A scoop of vanilla ice cream also complements the cake’s flavors beautifully.
Pro Tips
- Use freshly grated carrots for the best texture and moisture.
- Let the cakes cool completely before frosting to avoid melting the frosting. Cooling cake tips.
- For a smoother frosting, sift the powdered sugar before mixing with butter and cream cheese.
FAQ
- Can I make this cake ahead of time? Yes, you can bake the cake layers a day in advance and store them wrapped at room temperature. Frost just before serving.
- Can I use pre-shredded carrots? It’s best to grate your own carrots as pre-shredded ones can be too dry and lack flavor.
- What if I don’t have two cake pans? You can bake the batter in one pan, but it will take longer to cook and you’ll need to cut the cake in half to layer.