Carrot Cake with Cream Cheese Frosting
This moist carrot cake is paired with a creamy and tangy cream cheese frosting, making it the perfect dessert for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Wet Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1/2 cup vegetable oil
- 2 cups grated carrots
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- In another bowl, beat the granulated sugar, brown sugar, and softened butter until creamy. Add the eggs one at a time, beating well after each addition. Gradually add the vegetable oil, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated carrots.
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Prepare the frosting
- In a mixing bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, beating until the frosting is light and fluffy.
- Place one cake layer on a serving plate and spread a thick layer of frosting on top. Place the second layer on top and cover the entire cake with frosting, smoothing the sides and top with a spatula.
Serving and Storage
- Slice the cake into 8 pieces and serve with your choice of beverage. Enjoy the rich flavors and moist texture.
- Store any leftover cake in an airtight container in the refrigerator for up to five days. Allow to come to room temperature before serving.
Notes
Pro Tips: Use freshly grated carrots for the best texture. Ingredient Substitutions: Substitute walnuts for pecans if desired. How to Serve: Best served at room temperature. Storage & Freshness: Store in an airtight container in the refrigerator. Make-Ahead Tips: Bake the cake layers a day in advance and frost on the day of serving.