Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Best Carrot Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 128 reviews
  • Author: Lily
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Best Carrot Cake with Cream Cheese Frosting is a moist, flavorful dessert featuring a perfectly spiced carrot cake layered with rich and creamy cream cheese frosting. The cake combines warm spices like cinnamon, nutmeg, ginger, and allspice, complemented by the sweetness of grated carrots and a luscious homemade frosting accented with a touch of vanilla and optional vibrant food coloring. Garnished with chopped walnuts or pecans, this classic carrot cake is a delightful treat for any occasion.

Ingredients

Scale

For the Carrot Cake:

  • 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 10 tbsp (140 g) unsalted butter, softened
  • 1 cup (200 g) granulated white sugar
  • 1/2 cup (110 g) light brown sugar, packed
  • 3 eggs, at room temperature
  • 2 tsp vanilla extract
  • 3/4 cup (180 ml) buttermilk, at room temperature
  • 2 cups (220 g) finely grated carrots, at room temperature

For the Cream Cheese Frosting:

  • 1 cup (224 g) unsalted butter, softened
  • 8 oz (226 g) cream cheese, cold
  • 2 1/2 cups (325 g) powdered sugar
  • 1 tsp vanilla extract
  • Orange and green food coloring (optional)
  • Chopped walnuts or pecans for garnish

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and salt until well combined.
  3. Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened unsalted butter with the granulated sugar and light brown sugar until light and fluffy, about 3-4 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract.
  5. Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredient mixture to the butter mixture in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients, mixing each addition just until combined. Do not overmix.
  6. Fold in Carrots: Gently fold the finely grated carrots into the batter evenly using a spatula.
  7. Bake the Cake Layers: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, run a knife around the edges and invert them onto wire racks to cool completely.
  9. Prepare the Cream Cheese Frosting: In a large bowl, beat the softened butter until smooth. Add the cold cream cheese and continue to beat until the mixture is creamy and well combined. Gradually add the powdered sugar and beat on low speed to avoid a sugar cloud, then increase to medium until fluffy. Mix in the vanilla extract. Add a few drops of orange and green food coloring if desired and stir gently to swirl the colors.
  10. Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of cream cheese frosting on top. Place the second layer over the frosting and cover the entire cake with the remaining frosting.
  11. Garnish and Serve: Sprinkle chopped walnuts or pecans over the top of the cake for garnish. Refrigerate the cake for at least 30 minutes before slicing to set the frosting. Serve and enjoy!

Notes

  • Make sure the eggs and buttermilk are at room temperature for better batter consistency and cake texture.
  • For easy grating, peel the carrots before finely grating.
  • Cold cream cheese is easier to work with and helps prevent a runny frosting.
  • You can add a pinch of salt to the frosting to balance the sweetness if desired.
  • Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor.
  • Feel free to substitute walnuts with pecans or omit nuts if allergic.
  • Use parchment paper rounds in pans for easy cake removal.

Find it online: https://justworthi.com/best-carrot-cake-with-cream-cheese-frosting-recipe/