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–+ servings
Anna

Carrot Cake With Cream Cheese Frosting

5 from 1 vote
This carrot cake recipe is delicious, super moist, and flavorful, thanks to all the spice added, brown sugar, and carrots. This carrot cake it's perfect for any occasion, not only around Easter, but any other celebration like birthdays, or if you're craving something sweet and cakey. For sure, this is my favorite carrot cake recipe!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 Pieces
Course: Cake, Dessert
Cuisine: American
Calories: 448
Ingredients Equipment Method Nutrition

Ingredients
  

DRY INGREDIENTS:
  • 2 cups (260 g/9 oz) all-purpose flour or gluten-free flour with xanthan gum
  • 2 tsp baking soda
  • ½ tsp sea salt
  • 2 tsp ground cinnamon
  • 1 tsp ginger powder (optional)
  • ¼ tsp nutmeg powder (optional)
  • ¼ tsp ground cloves (optional)
WET INGREDIENTS:
  • 1¼ cup oil unflavored
  • 2 cups (400g/ 14 oz) sugar light brown or turbinado
  • 1 tsp vanilla extract
  • 1 cup (100 g/3.5 oz) nuts of your choice pecans or walnuts are best, coarsely chopped + extra ½ cup to decorate the top of the cake (optional)
  • 4 large eggs
  • ½ cup (60 g/2 oz) raisins (optional)
  • ½ cup (100 g/3.5 oz) pineapple cut in small pieces, (optional)
  • 3 cups (2 large) carrots peeled and grated
SOFT VELVETY CREAM CHEESE FROSTING:
  • 1 cup (230g/8 oz) cream cheese at room temperature
  • 1¼ cup (145 g/5 oz) powdered sugar
  • ⅓ cup heavy whipping cream (at least 36% fat)
TRADITIONAL CREAM CHEESE FROSTING:
  • 2 cups (460 g/16.2 oz) cream cheese at room temperature
  • ½ cup (113g/4 oz) softened butter
  • 4 cups (485 g/17 oz) powdered sugar
  • 1 ¼ tsp vanilla extract
  • pinch of salt

Equipment

  • 2 Round baking pans 23 cm/9 in
  • 2 Large Bowls
  • Stand ou Hand Mixer
  • Spatula

Method
 

CARROT CAKE:
  1. Preheat the oven to 180°C/350℉. Grease two round cake pans and line the bottom with parchment paper, grease the top of the paper.
  2. In a large bowl, whisk together 2 cups (260 g/9 oz) all-purpose flour, 2 tsp baking soda, ½ tsp sea salt, 2 tsp ground cinnamon,1 tsp ginger powder, ¼ tsp nutmeg powder, and ¼ tsp ground cloves until well incorporated.
  3. In another bowl, add 1¼ cup oil, 2 cups (400g/ 14 oz) sugar, and 1 tsp vanilla extract. Using a stand or hand mixer beat for 1 minute. Add the eggs, one at a time, and beat until smooth.
  4. Using a spatula, scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
  5. Fold in gently 1 cup (100 g/3.5 oz) nuts of your choice, ½ cup (60 g/2 oz), ½ cup (60 g/2 oz) raisins, and ½ cup (100 g/3.5 oz) pineapple. For last, fold in gently 3 cups (2 large) carrots.
  6. Divide the batter among the prepared cake pans. Bake for about 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  7. Let the cake cool in the pan for 15 minutes. Then remove the cake from the baking pans, remove the parchment paper, and let it cool completely.
SOFT VELVETY CREAM CHEESE FROSTING:
  1. In a large bowl, beat 1 cup (230g/8 oz) cream cheese with an electric mixer on medium speed until fluffy, about 1 minute.
  2. Add 1¼ cup (145 g/5 oz) powdered sugar, and beat until creamy, about 2-3 minutes. Add ⅓ cup heavy whipping cream and beat on medium speed for 1 minute. Chill the frosting while the cake cools.
TRADITIONAL CREAM CHEES FROSTING:
  1. In a large bowl, beat 2 cups (460 g/16.2 oz) cream cheese and ½ cup (113g/4 oz) softened butter for 1 to 2 minutes (on medium speed) until smooth.
  2. Add 4 cups (485 g/17 oz) powdered sugar, 1 ¼ tsp vanilla extract, and pinch of salt. Beat for 2 to 3 minutes (30 seconds on low speed then 2 to 3 minutes on high speed) until completely smooth and creamy.
  3. If it is too thick, add 1 tablespoon of cream or milk. If it's too thin, add more icing sugar. If it's too sweet, add a little more salt. This icing should be soft but not runny.
FINISHING:
  1. When the cake layers are completely cool, frost the top of one layer with the cream cheese frosting and place the other layer on top. Add the remaining frosting to the top of the cake.
    (If the cake is not evenly level because it has risen too much, gently trim the top before frosting.)
    Leave the sides unfrosted if you are using velvety frosting. If you're using traditional frosting, you can frost the entire cake. A traditional frosting is thicker and clings well.
  2. Decorate the cake with some nuts sprinkled on top of the cake.

Nutrition

Serving: 1PieceCalories: 448kcalCarbohydrates: 48gProtein: 2gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gCholesterol: 63mgSodium: 324mgPotassium: 132mgFiber: 1.4gSugar: 34gVitamin A: 3383IUVitamin C: 1.2mgCalcium: 38mgIron: 1.5mg
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