Classic Cream Cheese Frosted Carrot Cake

$- 2 cups all-purpose flour - 2 cups granulated sugar - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 cup vegetable oil - 4 large eggs - 3 cups grated carrots - 1 cup crushed pineapple (drained) - 1/2 cup chopped walnuts (optional) - 1/2 cup raisins (optional) - 8 oz cream cheese (softened at room temperature) - 1/2 cup unsalted butter (softened at room temperature) - 4 cups powdered sugar - 1 teaspoon vanilla extract - 1 tablespoon milk (optional) Gather these ingredients before you start. Each one plays a key role in making your carrot cake moist and tasty. The grated carrots give it sweetness and texture. Crushed pineapple adds a lovely juiciness. If you like, add walnuts and raisins for extra flavor. For the frosting, soft cream cheese and butter create a rich and creamy finish. Don't forget to have powdered sugar and vanilla on hand too! - Preheat the oven to 350°F (175°C). - Grease and flour two 9-inch round cake pans. To start, I always preheat my oven. This step helps the cake bake evenly. I grease the pans with butter and then dust them with flour. This prevents sticking, making it easier to remove the cakes later. - Combine dry ingredients in a large mixing bowl. - In a separate bowl, whisk together the oil and eggs. Next, I mix all the dry ingredients in a big bowl. I make sure the flour, sugar, and spices blend well. In another bowl, I whisk the vegetable oil and eggs. This step adds moisture and helps the cake rise. - Slowly mix wet ingredients into the dry mixture. - Fold in the grated carrots, drained pineapple, walnuts, and raisins. Now, I slowly pour the wet mix into the dry ingredients. I stir gently to combine without overmixing. Then, I fold in the grated carrots and drained pineapple. If I choose, I add walnuts and raisins for crunch and sweetness. - Divide the batter evenly into prepared pans. - Bake for 25-30 minutes; check for doneness with a toothpick. I divide the batter between the two pans, smoothing the tops. I place them in the preheated oven and bake for about 25 to 30 minutes. To check if they are done, I insert a toothpick. It should come out clean or with a few crumbs. - Cool cakes in pans for 10 minutes, then transfer to wire racks. - Prepare cream cheese frosting and frost cooled cakes. After baking, I let the cakes cool in the pans for 10 minutes. Then, I carefully move them to wire racks. This cooling step is key for a good frosting. While they cool, I whip up the cream cheese frosting. Once the cakes are cool, I frost them for a rich, creamy finish. - Use room temperature ingredients for best results. This helps the batter mix well and rise evenly. - Do not overmix to keep cakes tender. Overmixing can make your cake tough and dry. - Adjust frosting consistency with milk for a smoother spread. If it’s too thick, add a little milk. - Beat cream cheese and butter thoroughly to avoid lumps. This ensures a smooth and creamy frosting. - Garnish with additional walnuts and grated carrots for a pop of color and texture. It makes the cake look inviting. - Serve on decorative cake stands for an elegant touch. A beautiful display enhances the cake's appeal. {{image_4}} You can easily change the flavor of your carrot cake. Add spices like ground ginger or cloves. These spices add warmth and depth. You can also substitute some all-purpose flour with almond or coconut flour. This twist gives the cake a nutty flavor and makes it gluten-free. If you need a gluten-free option, use a gluten-free flour blend. This allows everyone to enjoy the cake. For vegan diets, try a dairy-free cream cheese alternative. This substitution keeps the cream cheese frosting creamy and delicious. To make your cake even better, serve it with a scoop of vanilla ice cream. The cold ice cream pairs well with the warm cake. You can also add a side of whipped cream. This extra touch makes every bite more indulgent and fun. Store any leftover cake in an airtight container. It stays fresh at room temperature for up to 3 days. If you want it to last longer, place the cake in the fridge. It will be good for up to 1 week when refrigerated. Just make sure to cover it well to keep it moist and tasty. If you have extra slices, wrap each one in plastic wrap. You can freeze them for up to 3 months. This way, you can enjoy a piece later. To serve, simply thaw the slices in the fridge overnight. They’ll taste fresh and delicious. If you want to warm up a slice, use the microwave. Heat it gently for a few seconds. This helps bring back the cake's fresh taste and soft texture. Enjoy it as it is, or add a bit more frosting! Yes, you can bake the cake a day in advance and frost it just before serving. This keeps the cake fresh and allows the flavors to blend. Greek yogurt can be used for a healthier option, but taste and texture will vary. This swap can make the frosting tangy and lighter. A toothpick inserted into the center should come out clean or with a few moist crumbs attached. This means your cake is perfectly baked. Yes, simply double the recipe and use additional cake layers for a more dramatic presentation. Layering adds height and makes for a stunning dessert. Carrot cake has a long history; it became popular in the U.S. in the 1960s due to its natural sweetness and moist texture. It is loved for its unique flavor and wholesome ingredients. You can find the full recipe for the Classic Cream Cheese Frosted Carrot Cake in the ingredients and instructions sections above. Just follow those steps to create your delicious cake! In summary, we covered the essential ingredients and steps to create a delicious carrot cake. You learned about the best dry and wet ingredients, and delightful add-ins. I shared tips for baking and frosting, plus ways to store and serve the cake. This cake is not just a tasty treat; it can suit various diets and preferences. Try adding your twist, and enjoy the process of making this classic dessert!$

Classic Cream Cheese Frosted Carrot Cake

Indulge in the deliciousness of carrot cake bliss with cream cheese frosting! This recipe combines fluffy layers of moist carrot cake made with fresh ingredients like grated carrots and crushed pineapple, topped off with creamy, dreamy frosting. Perfect for any celebration or just because! Ready to impress your taste buds? Click through to explore this scrumptious recipe and bring a slice of happiness to your kitchen.

Print Recipe Pin Recipe

Ingredients

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup vegetable oil

4 large eggs

3 cups grated carrots (approximately 6 medium-sized carrots)

1 cup crushed pineapple, drained

1/2 cup chopped walnuts (optional)

1/2 cup raisins (optional)

For Cream Cheese Frosting:

8 oz cream cheese, softened at room temperature

1/2 cup unsalted butter, softened at room temperature

4 cups powdered sugar

1 teaspoon vanilla extract

1 tablespoon milk (optional for adjusting consistency)

Instructions

Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter and dusting with flour to prevent sticking.

In a large mixing bowl, use a whisk to combine the flour, granulated sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Ensure that all dry ingredients are well mixed.

In a separate medium bowl, whisk together the vegetable oil and eggs until the mixture is fully incorporated and slightly frothy.

Gradually pour the oil and egg mixture into the bowl of dry ingredients, stirring gently with a spatula until just combined—do not overmix to keep the cake tender.

Carefully fold in the grated carrots, drained crushed pineapple, and the optional chopped walnuts and raisins until evenly distributed throughout the batter.

Evenly divide the carrot cake batter between the two prepared cake pans, smoothing the tops with a spatula.

Place the pans in the preheated oven and bake for about 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Afterward, carefully transfer them to a wire rack to cool completely.

While the cakes cool, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and softened butter together until the mixture is smooth and creamy, with no lumps.

Gradually add the powdered sugar to the bowl, mixing thoroughly with a spatula or electric mixer until well combined. Stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.

Once the cakes are at room temperature, place one cake layer on a serving plate. Spread an even layer of cream cheese frosting over the top. Gently place the second cake layer on top of the frosted layer.

Use the remaining cream cheese frosting to frost the top and sides of the assembled cake, smoothing it out for a clean finish.

For an optional decorative touch, sprinkle additional chopped walnuts and a few grated carrots on top of the cake before serving.

Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 12 slices

- Presentation Tips: For an elegant presentation, consider serving the cake on a decorative cake stand. You can also garnish each slice with a small sprig of mint or a sprinkle of cinnamon for added flair.