Carrot Cake with Cream Cheese (Printable Version)
Moist carrot cake layered with tangy cream cheese frosting, grated carrots, warm spices, and optional nuts or pineapple.
# What You'll Need:
→ Cake Batter
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1½ teaspoons baking soda
04 - 1 teaspoon ground cinnamon
05 - ½ teaspoon ground nutmeg
06 - ½ teaspoon salt
07 - 3 large eggs, room temperature
08 - 1 cup granulated sugar
09 - ½ cup light brown sugar, packed
10 - 1 cup vegetable oil
11 - 2 teaspoons vanilla extract
12 - 2 cups freshly grated carrots
13 - ½ cup chopped walnuts or pecans (optional)
14 - ½ cup crushed pineapple, well-drained (optional)
→ Cream Cheese Frosting
15 - 8 oz cream cheese, softened
16 - 4 oz unsalted butter, softened
17 - 2 to 2½ cups powdered sugar, sifted
18 - 1 teaspoon vanilla extract
19 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans or one 9x13-inch rectangular pan, then line the bottoms with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly distributed.
03 - In a large bowl, beat the room-temperature eggs with granulated sugar and packed light brown sugar until smooth and slightly pale. Stream in the vegetable oil and vanilla extract, mixing thoroughly to combine.
04 - Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Avoid overmixing to keep the crumb tender.
05 - Gently fold in the freshly grated carrots along with the chopped nuts and drained crushed pineapple if using, distributing evenly throughout the batter.
06 - Divide the batter evenly between the prepared cake pans or pour entirely into the rectangular pan. Smooth the tops with a spatula for even baking.
07 - Bake for 35 to 40 minutes, or until a toothpick inserted into the center of each cake comes out clean. Transfer the pans to a wire rack and let the cakes cool completely in the pans before turning out.
08 - Using a hand or stand mixer, beat the softened cream cheese and unsalted butter together on medium speed until light and fluffy, about 2 minutes.
09 - Gradually add the sifted powdered sugar, vanilla extract, and a pinch of salt to the cream cheese mixture. Beat on medium-high speed until silky smooth and spreadable.
10 - If using round layers, place the first cake on a serving plate and spread frosting evenly over the top. Stack the second layer and frost the top and sides. For a single rectangular cake, spread the frosting evenly across the top surface.
# Expert Hints:
01 -
- The crushed pineapple trick keeps every slice unbelievably moist without anyone guessing your secret ingredient.
- That tangy cream cheese frosting balances the spiced sweetness so perfectly that even people who skip dessert will ask for a second slice.
02 -
- I once frosted a cake that was even slightly warm and watched the whole layer slide off onto the counter, so patience during cooling is not optional.
- Draining the pineapple thoroughly by pressing it in a fine mesh strainer changed my cake from soggy to perfectly textured overnight.
03 -
- Line the bottom of your cake pans with parchment paper rounds for a guaranteed clean release every single time.
- A pinch of ground ginger added to the dry ingredients gives the cake a subtle warmth that people will notice without being able to identify.