Classic Carrot Cake with Cream Cheese Frosting
This classic carrot cake is moist and spiced, topped with a rich cream cheese frosting, perfect for Easter celebrations.
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
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing and flouring it.
- In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In another bowl, use an electric mixer to cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated carrots.
- Pour the batter into the prepared cake pan. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Frosting and Serving
- In a medium bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.
- Once the cake has cooled completely, spread the cream cheese frosting evenly over the top and sides of the cake.
- Slice the cake and serve with a sprinkle of cinnamon or chopped nuts, if desired.
Storage
- Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
Notes
Pro Tips: For a more intense flavor, toast the nuts before folding them into the batter. Ingredient Substitutions: Substitute almond flour for all-purpose flour for a gluten-free option. How to Serve: Serve chilled with a side of vanilla ice cream. Storage & Freshness: Store in an airtight container in the fridge for up to 5 days. Make-Ahead Tips: Bake the cake a day in advance and store in the fridge. Frost just before serving.