Vertical Perfection: The Definitive Recipe for Carrot Cake with Cream Cheese Frosting

Are you prepared to discover the ideal combination of moist, spiced perfection with delicious cream cheese frosting? This carrot cake recipe is all you will ever need when that dessert craving hits! The warming, chewiness of grated carrots and richness of cream cheese frosting makes a crowd-pleaser you’ll reach for over and over.

And of course, there is a nutty pecan garnish for some mouthfeel crunch. It’s easy, full of flavor, and the perfect dessert for any event. 

Ready? Now let’s make some magic in the kitchen.

Ingredients Overview:

Here’s what drives the magic:

• All-purpose flour (2 cups): For the structure of the cake. Think fluffy yet firm.
• 3 Grated carrots (2 cups, packed): Contributes moisture and texture, with a little background sweetness.
• Granulated sugar (1 cup) and light brown sugar (1/2 cup): Sweeteners that coalesce into depth of flavor.
• Vegetable oil (3/4 cup): Helps the cake stay moist and tender.
• 3 large eggs: Binds the other ingredients nicely.
• Vanilla extract (2 tsp): This is essential for bringing the cake together.
• Cinnamon (2 tsp), ginger (1/2 tsp), nutmeg (1/4 tsp): The trio that enacts that warm, spiced carrot cake magic.
• Baking powder (2 tsp) and baking soda (1 tsp): Combined, they give the perfect rise.
• Salt ( ½ tsp): To balance the sweetness and the spices.
• Chopped pecans (optional, 1/2 cup): For crunch and nuttiness.

For the cream cheese frosting:

• Cream cheese (8 ounces, softened): The frosting’s hero!
• Unsalted butter (1/2 cup, softened): For creamy richness.
• Confectioners’ sugar (3 cups): Sweet and fluffy.
• Vanilla extract (1 tsp): Brings it all together.

Carrot Cake with Cream Cheese Frosting

Step-by-Step Instructions:

This carrot cake comes together effortlessly in a few simple steps:

For the Cake:

1. Set your oven to 350°F (175°C) and let it warm. Grease and line two 8-inch round cake pans with parchment.
2. In a large bowl, whisk together flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. Set aside.
3. In a separate bowl, beat the sugar, brown sugar and oil until combined.
4. Add the eggs one at a time, beating after each addition. Stir in the vanilla extract.
5. Add the dry ingredient mixture in thirds, mixing ever so gently. Try not to overmix the batter to ensure it remains aerated!
6. Finally, stir in the grated carrots and pecans, if using.
7. Share the batter equally between the cake pans, and bake for about 25–30 minutes, until a toothpick in the middle comes out clean. Let the cakes cool completely before frosting.

For the Cream Cheese Frosting:

1. In a bowl, beat the cream cheese and butter until smooth and creamy.
2. Add the powdered sugar, one cup at a time, and beat until fluffy and light.
3. Stir in the vanilla extract.
4. Assembling the Cake:
5. Set one cake layer on a serving plate. Spoon on a thick layer of frosting on top.
6. Place the second layer on top and frost the top and sides of the cake.
7. It’s finished with the chopped pecans for beautiful garnish.

Serving Suggestions, Storage, Tips, and Variations

Carrot Cake with Cream Cheese Frosting

Serving Suggestions:

• For the best texture, serve your carrot cake slightly chilled.
• Enjoy it with a steaming cup of tea or coffee for a comforting afternoon snack.

Storage Tips:

• Leftover cake can be stored for up to 5 days, in an airtight container in the refrigerator.
• Freeze serving-sized slices for up to 3 months for a quick dessert anytime!

Fun Variations:

• Swap out pecans for walnuts.
• Mix in some raisins or shredded coconut to the batter for extra sweetness.
• You might try adding a teaspoon of orange zest to your frosting for refreshing citrus flavor.

FAQs

1. Is There a Way to Make This Carrot Cake Without Nuts?

• Absolutely! If nuts aren’t your thing, feel free to skip them altogether; they don’t affect the cake’s texture.

    2. Are store-bought shredded carrots acceptable?

• Freshly grating carrots takes time, but it gives the best texture and moisture to the cake.

   3. Why is my cream cheese frosting runny?

• Make sure both butter and cream cheese are softened, but not melted. Adding in powdered sugar slowly also helps stabilize the frosting.

   4. Is this recipe “gluten free”?

• Yes! Substitute all-purpose flour with a gluten-free flour blend (the kind you buy at the store), but make sure the blend contains xanthan gum that helps build gluten structure.

There you have it! The best Carrot Cake with Cream Cheese Frosting recipe, tips, and tricks. Every flavorful bite from your kitchen to your table!

Carrot Cake with Cream Cheese Frosting

Serves: 10–12 Prep Time: 20 Minute Cooking Time: 30 Minute 30 Minute

Nutrition facts: 450 calories 25 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

MAIN INGREDIENTS

• All-purpose flour – 2 cups
• Grated carrots – 2 cups (packed)
• Granulated sugar – 1 cup
• Light brown sugar – 1/2 cup
• Vegetable oil – 3/4 cup
• Large eggs – 3
• Vanilla extract – 2 tsp
• Cinnamon – 2 tsp
• Ginger – 1/2 tsp
• Nutmeg – 1/4 tsp
• Baking powder – 2 tsp
• Baking soda – 1 tsp
• Salt – 1/2 tsp
• Chopped pecans (optional) – 1/2 cup

For the Cream Cheese Frosting:

• Cream cheese – 8 ounces (softened)
• Unsalted butter – 1/2 cup (softened)
• Confectioners’ sugar – 3 cups
• Vanilla extract – 1 tsp: Brings it all together.

Instructions

• Preheat oven to 350°F (175°C). Prepare cake pans.
• Mix together dry ingredients in one bowl, wet in another. Mix gently.
• Add grated carrots and pecans and fold into batter. Bake for 25–30 minutes.
• To prepare cream cheese frosting, blend softened cream cheese, butter, powdered sugar, and vanilla.
• Layer and frost cakes. Add pecans for garnish.

Notes

• Always cool cake before frosting this applies whenever you bake a cake. Warm cake = melted frosting!
• Modify the spices as per your taste.