Moist Carrot Cake with Cream Cheese Frosting
This moist carrot cake, topped with creamy cream cheese frosting, is the perfect dessert for any occasion. It’s easy to make, versatile, and a guaranteed crowd-pleaser.
Ingredients
- For the Cake:
- 2 cups All-purpose flour sift for lighter texture
- 2 teaspoons Baking powder ensure it’s fresh
- 1 teaspoon Baking soda check expiration date
- 1½ teaspoons Ground cinnamon use Ceylon cinnamon if available
- ¼ teaspoon Ground nutmeg freshly grated preferred
- ¼ teaspoon Salt fine sea salt works best
- 4 Large eggs room temperature
- 1½ cups Granulated sugar
- 1 cup Brown sugar packed, dark brown for richer flavor
- 1 cup Vegetable oil neutral flavor oil
- 2 teaspoons Vanilla extract pure vanilla, not imitation
- 3 cups Grated carrots about 4 medium carrots
- ½ cup Crushed pineapple drained, optional for extra moisture
- ½ cup Chopped walnuts/pecans optional, toast for better flavor
- ½ cup Raisins optional, soak in warm water first
- For the Frosting:
- 8 oz Cream cheese must be softened
- ½ cup Unsalted butter softened at room temperature
- 4 cups Powdered sugar sift to avoid lumps
- 1 teaspoon Vanilla extract pure vanilla
- Pinch of Salt enhances sweetness
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and dust with flour, tapping out the excess.
- Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix Sugar and Eggs: In a large mixing bowl, whisk together eggs and both sugars for 3-4 minutes until the mixture is pale and fluffy.
- Add Wet Ingredients: Slowly incorporate the vegetable oil and vanilla extract, whisking continuously.
- Combine Wet and Dry: Add the dry ingredients in three additions, mixing just until combined after each addition.
- Fold in Add-ins: Gently fold in the grated carrots, pineapple, nuts, and raisins.
- Prepare for Baking: Divide the batter evenly between the prepared pans and tap gently to release air bubbles.
- Bake to Perfection: Bake for 30-35 minutes, checking with a toothpick at 30 minutes. When the toothpick comes out with moist crumbs attached, the cakes are done.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Frosting: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt. Beat until fluffy.
- Assemble the Cake: Spread one-third of the frosting on the first layer, add the second layer, and apply a crumb coat. Chill for 30 minutes before applying the final layer of frosting. Decorate as desired.
Notes
Storage: Store the cake in the refrigerator for up to 5 days. The flavors improve over time. Freezing: Freeze unfrosted cake layers for up to 3 months. Egg Replacer: You can use flax eggs or a commercial egg replacer. Frosting Texture: If the frosting is too soft, chill for 20-30 minutes and re-whip. Grated Carrots: Use a box grater or food processor to grate carrots. Pat them dry to remove excess moisture if necessary.
