Carrot Cake with Cream Cheese Frosting
About This Carrot Cake with Cream Cheese Frosting
Carrot cake is a beloved classic that transforms humble vegetables into one of the most delicious and moist cakes you will ever taste. This recipe produces a perfectly spiced, incredibly moist cake studded with freshly grated carrots, crunchy walnuts, and sweet raisins, all topped with tangy cream cheese frosting that provides the perfect counterpoint to the sweet, spiced cake.
What Makes This Carrot Cake with Cream Cheese Frosting Special
The combination of warm spices - cinnamon, nutmeg, and ginger - creates an aromatic cake that fills your kitchen with the most wonderful scent while baking. What makes carrot cake so special is its incredible moisture that lasts for days, thanks to the natural moisture from grated carrots and the use of oil rather than butter in the batter. This means the cake actually tastes better on day two and three as the flavors meld and mature.
Key Techniques for Success
Perfect for birthdays, Easter celebrations, potlucks, or any time you want an impressive dessert, this carrot cake never fails to delight. The cream cheese frosting is generously applied between layers and all over the cake, creating a beautiful contrast with the golden brown cake.
Perfect for Every Occasion
Many people who claim not to like vegetables find themselves loving carrot cake because the carrots add moisture and natural sweetness without an overwhelming vegetable flavor.
Ingredients
- 300g (2½ cups) All-purpose flour
- 300g (1½ cups) Granulated sugar
- 240ml (1 cup) Vegetable oil
- 4 Large eggs
- 300g (about 3 cups) Finely grated carrots
- 200g (1 cup) Crushed pineapple, drained
- 120g (1 cup) Chopped walnuts
- 80g (½ cup) Raisins
- 2 tsp Baking soda
- 2 tsp Ground cinnamon
- ½ tsp Ground ginger
- ½ tsp Ground nutmeg
- ½ tsp Salt
- 2 tsp Vanilla extract
- 450g (16 oz) Cream cheese, softened
- 115g (½ cup) Butter, softened
- 480g (4 cups) Powdered sugar
Quick Info
- Total Time:
- 90 min
- Difficulty:
- Medium
- Servings:
- 12
Instructions
- 1
Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
- 2
In a large bowl, whisk together oil, sugar, and eggs until smooth and well combined.
- 3
Add grated carrots, drained pineapple, and vanilla extract. Mix until evenly distributed.
- 4
In another bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- 5
Add dry ingredients to wet ingredients and stir just until combined. Do not overmix.
- 6
Fold in walnuts and raisins gently.
- 7
Divide batter evenly between prepared pans and smooth the tops.
- 8
Bake for 32-37 minutes until a toothpick inserted in center comes out clean and cake springs back when touched.
- 9
Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- 10
For frosting: Beat cream cheese and butter until smooth and fluffy. Gradually add powdered sugar and vanilla, beating until creamy.
- 11
Place one cake layer on serving plate. Spread with frosting. Top with second layer and frost top and sides generously.
- 12
Garnish with additional chopped walnuts if desired. Refrigerate for 30 minutes to set frosting.
Pro Tips
- •Finely grate carrots for best texture and even distribution
- •Drain pineapple well to prevent soggy cake
- •Use oil not butter - it keeps cake incredibly moist
- •Cake tastes better the next day as flavors develop
- •Store in refrigerator due to cream cheese frosting
- •Bring to room temperature 30 minutes before serving
Variations
Omit pineapple for traditional carrot cake. Add shredded coconut for tropical version. Use pecans instead of walnuts. Make as cupcakes - bake 18-20 minutes. Add cream cheese between layers only for lighter frosting.
